Lexington Barbecue Dip

Preparation info
  • Yield: about

    1¾ cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ¾ cup distilled white or cider vinegar
  • ¾ cup ketchup
  • Salt to taste, if desired


  • Combine all the ingredients in a small saucepan and bring to a simmer. Cook, stirring, until the sugar dissolves.
  • Remove from the heat and let stand until cool. Spoon a small amount of the sauce over barbecued meats and poultry.