| 4.0 clove | Garlic |
| 2.0 each | Onion, or one large, quartered |
| 45.0 gram | Butter |
| 900.0 gram | Catsup |
| 150.0 gram | Sugar, brown |
| 100.0 gram | Teriyaki Marinade, See Recipe |
| 1.0 tsp | Chili powder |
| 1.0 TBSP | Dijon Mustard Powder |
To peel garlic, process in TM, at speed 4, reverse, for 7 seconds to loosen the skin. Cut garlic in half, root to tip. Remove the center germ or sprout if green. Process the onion and garlic in the TM at speed 5 for 7 seconds.
Add the butter and process for about 15 minutes at speed 1 at 100C
Insert butterfly, and add remaining ingredients. Process at speed 3 for 5 seconds to integrate everything. Process for 45 minutes at stir speed at 100C
Reserve any leftovers in a sealed glass jar in the refrigerator, should keep several weeks.