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LEMONADE BARBECUE SAUCE

1/2 c. fresh lemon juice
1/4 c. vegetable oil or olive oil
1/2 tsp. salt
1 garlic clove, crushed
1/2 tsp. black pepper
1 1/2 tsp. finely chopped fresh thyme or 1/2 tsp. dried leaf thyme, crushed
1 tsp. Worcestershire sauce
2 tbsp. finely chopped shallots or green onions

In a small bowl, whisk all ingredients together. Use immediately or pour into a container with a tight fitting lid. Cover tightly; refrigerate up to 7 days. Makes about 3/4 cup. Delicious for poultry, beef, pork or lamb; marinate small cuts only 30 minutes or meat will toughen. Makes 4 servings.