Prep 20 mins
Cook 10 mins
Keeps for up to a month stored in the refrigerator.
- 473.18 ml prepared yellow mustard
- 59.14 ml lemon juice
- 118.29 ml brown sugar
- 29.58 ml ketchup
- 29.58 ml olive oil
- 9.85 ml fresh ground black pepper
- 9.85 ml dried oregano
- 9.85 ml Worcestershire sauce
- Heat a small saucepan over medium. Whisk together ingredients in the pan until thoroughly combined. When the mixture starts to bubble, reduce heat to low and simmer, stirring frequenly, for 10 minutes. Turn off heat and let rest for 10 minutes. Pour into a bottle or jar.