Bull's Eye Barbecue Sauce

Bull's Eye Barbecue Sauce

1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French's Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Makes 2 cups of sauce.

Combine all ingredients in a 2-quart sauce pan. Mix well.

Simmer over very low heat for about 15-minutes, stirring
occasionally.

Store refrigerated in a sealed container. You can even refill an
old barbecue sauce bottle.