A friend of mine from Long Island, NY claimed that this sauce was good on everything, and served me a steak basted with it, shrimp basted with it, oysters basted with it, and most spectacularly swordfish steaks basted with it and they were all very tasty. Mix this all together, maybe even run it through a food processor and let it set in the fridge in a glass jar for at least two days. It keeps almost indefinitely. It is actually good on all meats, especially when barbecuring,, It is good on chicken. I found that the addition of ginger works on some things but not all things. For the measurements of a "teense" and a "baglurk," please look at my previous post.
1 tablespoon Chinese Oyster Sauce
1 tablespoon Worcestershire Sauce
2 Tablespoons freshly squeezed lime juice
1 shot of Bourbon
1 finely chopped shallot
1 finely chopped clove of garlic.
1 teense Colman’s dried mustard.
1 teaspoon olive oil
1 teaspoon sesame oil
Optional: 1 baglurk of Cholula Sauce
Optional: Ginger finely chopped.