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Braai sauce
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| 3 | onions, chopped |
| 2 cloves | garlic, crushed |
| 15 ml | dried mixed herbs |
| 150 ml | tomato sauce |
| 50 ml | tomato paste |
| 250 ml | chutney |
| 50 – 75 ml | red grape |
| red wine vinegar, alternative | |
| 50 ml | lemon juice |
| 30 ml | Worcestershire sauce |
| 75 g (100 ml) | soft brown sugar |
| 15 ml | mustard powder |
| 2 | bay leaves |
| 250 ml | water |
| salt | |
| freshly ground black pepper to taste |
Sauté onions and garlic until almost tender then add herbs and fry for another few minutes.
Reduce heat to a lower setting and add rest of ingredients.
Bring to a gently boil and simmer without lid for 20 – 30 minutes or until thick and the excess liquid has evaporated, while stirring every now and then.
Serve warm with braai meat, sausages or served over pap.
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