My homemade sauce has onion and lemons chopped up in it, and after simmering and cooking it down to the desired consistency, I strain it through a wire strainer to remove any lumps. If the lemon peel, etc are left in it, it will taste bitter. When strained, the resulting product is smooth and has the consistency of slightly thin buttermilk, if that makes any sense. Tangy and slightly spicy depending on amount of red pepper and Tabasco added.
Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.