1 (6 oz.) can tomato paste
1 c. dry vermouth
1/3 c. fresh lemon juice
1/3 c. tarragon vinegar
1/3 c. honey
1/4 c. Worcestershire sauce
3 tbsp. Dijon style mustard
2 tbsp. soy sauce
1 tbsp. hot pepper sauce
1 tsp. ground cumin
2 tbsp. unsalted butter
1 1/2 tbsp. olive oil
1 med. onion, minced
4 garlic cloves, minced
1 bay leaf

In a medium bowl, mix the tomato paste, vermouth, lemon juice, vinegar, honey, Worcestershire sauce, mustard, soy sauce and cumin until blended.

In a medium, non corrosive saucepan warm the butter and oil over moderate heat. Add the onion and garlic and saute, stirring until soft and translucent, about 4 minutes.

Add the sauce mixture and the bay leaf and simmer, uncovered, over moderately low heat, stirring occasionally, for 20 minutes or until thick. Remove bay leaf. Yield: 1 quart.