Barbecue sauce with caramelized shallot

Heat the oil and fry the gram shallots and garlic on a low setting in 5-8 minutes brown and sticky.

Add a generous pinch of cayenne pepper and fruit briefly.

Add the tomato ketchup, white wine vinegar, sharp fine mustard, Worcestershire sauce and brown caster sugar. Bring the sauce to the boil until all the sugar has dissolved and simmer gently for 10-15 minutes. Season with salt and pepper or possibly tabasco.

Allow the sauce to cool down and store in a refrigerator in a clean closed container.