1 onion, chopped

2 cloves garlic, finely chopped

3 tablespoons (45 ml) olive oil

1 cup (250 ml) chicken broth

1/4 cup (60 ml) ketchup

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) Worcestershire sauce

1 tablespoon (15 ml) brown sugar

1 tablespoon (15 ml) prepared horseradish

1 tablespoon (15 ml) white wine vinegar

In a saucepan, soften the onion and garlic in the olive oil. Add the remaining ingredients. Bring to a boil and simmer for 5 minutes. Purée in a blender until smooth.

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