1/2 cup beef or chicken stock
3 tablespoons red wine vinegar
2 tablespoons Colman’s dry
(powdered) mustard
2 tablespoons tomato puree
2 tablespoons brown sugar
2 teaspoons freshly grated orange peel
2 teaspoons freshly grated gingerroot
1 garlic clove, put through a garlic press
Servings |
3/4 cup |
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