1 bottle ketchup (14 ounces)
4 ounces yellow mustard
2 cups vinegar
1 tablespoon worcestershire sauce
2 tablespoons brown sugar
½ stick butter (or equivalent)
Mix the ketchup, mustard, vinegar, and worcestershire sauce in a sauce pan or pot. Melt the brown sugar and butter, mix in. Heat at low temperature until the sauce melds to the desired consistency.
Best when the warm sauce is spread onto or mixed into the meat just after the meat is done and chopped or sliced. Because the butter may congeal when chilled, leftover sauce may require slight warming before use.