Anonymous Tue May 23 19:40:41 2006

6 tablespoon butter

3 cloves garlic -- finely chopped

1 medium onion -- finely chopped

1/4 cup chopped pickle

2 tablespoon vinegar

1/2 cup ketchup

1/2 cup Worcestershire sauce

1 teaspoon salt

1 teaspoon dry mustard

3 dashes Tabasco sauce

3 capers

Heat 5 or 6 tablespoons of butter in a skillet. Saut� 3 cloves of garlic finely chopped and 1

medium onion finely chopped until they are just soft. Add 1/4 cup of chopped pickle, 2

tablespoons of vinegar, 1/2 cup of catsup, and 1/2 cup Worcestershire sauce. Bring to a

boil and add 1 teaspoon of salt, 1 teaspoon of dry mustard, a few dashes of Tabasco

sauce, and a few capers. Serve with any meat or poultry dish calling for a *devilled* sauce

or pungent sauce. If you like a thicker sauce, add small balls of flour and butter kneaded

together and stir until the sauce is thickened and smooth.