Pat's Georgian Moppin' Sauce
Yield
1 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For poultry and pork | |||
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
paprika
sweet |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ⅓ | cup |
water
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ⅓ | cup |
red wine vinegar
|
|
| ¼ | cup |
butter
, cut in bits |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For poultry and pork | |||
| 5 | ml |
salt
|
|
| 15 | ml |
paprika
sweet |
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
dry mustard
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 79 | ml |
water
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 79 | ml |
red wine vinegar
|
|
| 59 | ml |
butter
, cut in bits |
|
Directions
In a medium saucpan, combine the dry ingredients with the water.
Heat to boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir in the butter. Makes about 1¼ cups.
