—————————-FOR POULTRY AND PORK—————————- 1 t Salt
1 T Hungarian sweet paprika
1/4 t Cayenne pepper
1/4 t Dry mustard
1/2 t Freshly ground pepper
1/3 c Water
2 T Worcestershire sauce
1/3 c Red wine vinegar
1/4 c 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 1-1/4 cups.