14 ounces ketchup (more if needed) 

1 cup molasses

1/2 cup Worcestershire sauce

4 ounces sesame oil

4 ounces soy sauce

1/2 cup minced ginger

1 tablespoon chopped garlic

1 tablespoon chili powder

1 tablespoon onion powder

1 cup brown sugar

Combine all ingredients in food processor, season as needed. Store in fridge.

1/2 cup no-salt-added tomato sauce

2 tablespoons minced fresh chives

2 tablespoons ketchup

2 tablespoons chili sauce

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

1 cup Coca-Cola

1 cup ketchup

1/4 cup Worcestershire sauce

1 teaspoon liquid smoke

3 tablespoon  A.1 Sauce

1 teaspoon onion flakes

1 teaspoon garlic flakes

1/2 teaspoon fresh ground black pepper 

Put all ingredients in a heavy saucepan. Bring to a boil slowly. Cook until mixture has been reduced by a quarter. Cool to room temperature and refrigerate.

3/4 cup yellow mustard 

3/4 cup red wine vinegar

1/4 cup sugar

1 1/2 tablespoons butter

2 teaspoons salt

1/2 teaspoon Worcestershire sauce

1 1/4 teaspoons ground black pepper

1/2 teaspoon Tabasco sauce

In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes.  Let stand at room temperature 1 hour before using.

2 tablespoon butter 

1/4 cup chopped shallot

1 garlic clove minced

1/2 cup good bourbon

3/4 cup heavy cream

3/4 cup beef stock

3 T. grainy mustard

salt

freshly ground pepper

In a heavy saucepan melt the butter. Add the shallots and the garlic and cook without browning for 3 minutes over medium heat.  Add the bourbon and reduce by half. Whisk in the beef broth, cream, mustard and salt. Reduce by one-third, about 15 minutes.