In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time.

This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for wo weeks in the refrigerator.

From: chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas
Posted By:The Old Bear
Post Date: Sun, 21 Dec 1997