In a medium, heavy-bottomed saucepan, over medium heat, melt the butter or margarine. Add the onion and garlic and cook, stirring occasionally, for about five minutes until the onion is softened. Stir in the chili sauce, lemon juice, Anisette, brown sugar, Worcestershire sauce and mustard and bring to a simmer. Reduce the heat to very low, and cook the sauce, stirring often to prevent scorching, for 30 minutes, until thickened slightly. The sauce can be prepared up to two days ahead of serving time, covered and refrigerated.
Yield: About 1-1/4 cups
Cajun Country -- New Iberia, Louisiana