Recipe - Pat Fuscos Georgian Moppin Sauce

FOR POULTRY AND PORK
1 teaspoon Salt
1 tablespoon Hungarian sweet paprika
One fourth teaspoon Cayenne pepper
One fourth teaspoon Dry mustard
One half teaspoon Freshly ground pepper
1/3 cup Water
2 tablespoon Worcestershire sauce
1/3 cup Red wine vinegar
One fourth cup Unsalted butter; cut in bits

In a medium saucpan, combine the dry ingredients with the water. Heat to
boiling; remove from heat. Add the Worcestershire sacue and vinegar. Stir
in the butter. Makes about 1One fourth cups.

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