Pat Fusco's Georgian Moppin' Sauce

----------------------------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.