Heat the vegetable oil in a saucepan over medium-low heat. Add the eschalot and cook, stirring, for 2-3 minutes or until softened but not too coloured. Set aside to cool.
Add the ketchup, Worcestershire, Tabasco, mustard and lemon oil to the pan. Stir until well combined.
Just before using in a recipe, warm the sauce mixture in a small saucepan over l