June 2013

MUSTARD BBQ SAUCE

 

4 CUPS WHITE VINEGAR

4 CUPS KETCHUP

4 CUPS YELLOW MUSTARD

1 CUP SUGAR

¼ CUP SALT

½ STICK BUTTER

1 TEASPOON CAYENNE PEPPER

 

COMBINE ALL INGREDIENTS IN A POT.  SIMMER ON MEDIUM LOW UNTIL VINEGAR EVAPORATES SOMEWHAT AND SAUCE CHANGES COLOR.  IT DOES NOT NEED TO BE REFRIDGERATED AND KEEPS INDEFINATELY.