3/4 cup yellow mustard 

3/4 cup red wine vinegar

1/4 cup sugar

1 1/2 tablespoons butter

2 teaspoons salt

1/2 teaspoon Worcestershire sauce

1 1/4 teaspoons ground black pepper

1/2 teaspoon Tabasco sauce

In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes.  Let stand at room temperature 1 hour before using.

2 tablespoon butter 

1/4 cup chopped shallot

1 garlic clove minced

1/2 cup good bourbon

3/4 cup heavy cream

3/4 cup beef stock

3 T. grainy mustard

salt

freshly ground pepper

In a heavy saucepan melt the butter. Add the shallots and the garlic and cook without browning for 3 minutes over medium heat.  Add the bourbon and reduce by half. Whisk in the beef broth, cream, mustard and salt. Reduce by one-third, about 15 minutes.

1/2 cup mayonnaise 

2 teaspoons ketchup

2 tablespoons prepared horseradish

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

dash black pepper, ground

dash cayenne pepper

Combine all ingredients in a small bowl.  Keep the sauce covered in refrigerator until needed.

12 oz. beer or non-alcoholic beer (or chicken consommé for poultry)

12 oz. water

1 stick butter

salt

pepper

parsley

garlic seasoning to taste

Combine all ingredients in a small pan.

Baste the chicken every 20 minutes with this sauce. every 20 minutes.

Can be used on poultry, beef or pork

3/4 cup. bottled chili sauce 

1/2 cup grape jelly

2 teaspoon. mustard

3 tablespoon honey

1/4 cup brown sugar 

Mix all ingredients together in a saucepan. Spread on meat liberally last 10 minutes of cooking. Be careful not to let it burn.