From “The Texas Cookbook” Arthur and Bobbie Coleman, 1949
Ingredients:
1/2 cup melted butter
1/4 cup sugar
1/4 tsp. red pepper
1/2 tsp. mustard
1/2 pint Wesson oil
12 oz bottle catsup
1/2 bottle Lea and Perrin Sauce
2-3 garlic cloves, minced
1 large onion, grated
1 lemon lemon juice
Tabasco Sauce to taste
Directions:
Brown the onion and garlic lightly in the Wesson oil. Add all the other ingredients and cook until blended well.
Notes:
This is verbatim from a very old Texas BBQ cookbook. I tend to add paprika, cayenne, celery seed, and liquid smoke, depending on my mood. Sometimes a little vinegar, too.