Ron Scher's barbecue sauce

• 1 cup ketchup
• 1/2 cup cider vinegar
• 1 teaspoon sugar
• 2 teaspoons chili powder
• Salt to taste, if desired
• 1 cup water
• 1 cup finely chopped celery
• 3 bay leaves, crumbled
• 2 cloves garlic, finely minced
• 1/4 cup finely chopped onion
• 1/4 cup Worcestershire sauce
• 2 teaspoons strong paprika
• 1/4 teaspoon ground black pepper
• 4 tablespoons unsalted butter

1. Combine all the ingredients, except the butter, in a saucepan.
2. Bring to a boil and let simmer for 20 minutes.
3. The sauce should have the consistency of ketchup.
4. Strain the sauce through a sieve, using a plastic spatula to push the solids through.
5. Swirl in the butter.

ketchup, cider vinegar, sugar, chili powder, salt, water, celery, bay leaves, garlic, onion, worcestershire sauce, paprika, ground black pepper, unsalted butter

Taken from cooking.nytimes.com/recipes/6123 (may not work)