Devil Sauce

Sauces

6 tablespoons butter
3 centiliters garlic; finely chopped
1 medium onion; finely chopped
1/4 cup chopped pickle
2 tablespoons 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. Sauté‚ 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.