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Source: George Foreman's Knock-Out-The-Fat Cookbook

South Carolina Mustard Sauce
Tart and tangy, this recipe is great on pork or chicken.
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Serves: makes about 2 cups
Prep Time: 5 minutes
Cook Time: about 30 minutes
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3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup honey
1 tablespoon canola oil
2 teaspoons Worcestershire sauce
1 teaspoon butter
1 teaspoon black pepper, freshly ground
1/2 teaspoon salt
1/2 teaspoon hot sauce

In a medium saucepan, combine all the ingredients and mix well.
Simmer over low heat for about 30 minutes. Let sit at room temperature for 1 hour before using.
Unused sauce can be refrigerated for several weeks or frozen. (Add 2 to 4 tablespoons of water to reconstitute.)

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