3/4 cup prepared mustard
3/4 cup red wine vinegar
1/4 cup sugar
2 tablespoons butter, melted
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
Method:
- In a bowl, stir together all ingredients.
Tips:
Refrigerate leftover sauce; will keep refrigerated for 2 weeks.
This sauce is great on grilled chops or basted on the last 30 minutes of grilling a roast. Brush on during or at the end of grilling.
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