Made by putting leftover drippings from a roast to good use, this sauce is thickened with onion and tomato paste and given a kick with hot sauce. Made from leftovers, it both reduces waste and delivers deep flavour.
Heat the leftover meat drippings in a pot and sauté the onion until softened.
Add the tomato paste and cook for two more minutes.
Add the water, vinegar, brown sugar, hot sauce and salt, and simmer on low heat for fifteen minutes until thickened.
Pass the sauce through a fine sieve until smooth, and serve hot.
Press down firmly on the onion pieces while straining; otherwise much of the flavourful liquid stays trapped inside.
If you do not have leftover meat drippings, a chicken or beef stock cube can form a similar base, though the flavour will be a touch lighter.
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