Instructions: In a medium large, deep, heavy bottomed, non aluminum saucepan, heat the olive oil over medium heat. Tilt the saucepan back and forth to completely cover the bottom with the olive oil. Add the butter; spread to blend with the oil. Place the onions and garlic in the saucepan; saute 10 minutes, stirring and turning often.. Remove from the heat. Add the catsup, 1/2 cup vinegar, wine, molasses, lemon juice, Worcestershire sauce, horseradish mustard, chili powder, cumin, celery salt, dry mustard, salt, pepper, and pepper sauce; stir to combine. Place over medium heat; bring the mixture to a simmer, stirring often. Reduce the heat and simmer, uncovered, 30 minutes, stirring frequently. Remove from the heat; set aside; In a very small sauce dish, place the cornstarch and 1 Tablespoon vinegar; stir until perfectly smooth. Add to the barbecue sauce mixture; stir to blend. Place over medium heat and bring to a simmer, stirring constantly.

Reduce the heat and simmer 5 minutes, stirring nearly constantly as the sauce thickens. Remove from the heat; cool slightly. Pour the Barbecue Sauce into a heatproof quart jar (such as a canning jar); cover and refrigerate.

NOTES :

Yield: About 2 1/4 cups

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