Pat Fusco's Georgian Moppin' Sauce

----------------------------FOR POULTRY AND PORK----------------------------
  1 t  Salt                              1/3 c  Water
  1 T  Hungarian sweet paprika             2 T  Worcestershire sauce
1/4 t  Cayenne pepper                    1/3 c  Red wine vinegar
1/4 t  Dry mustard                       1/4 c  Unsalted butter; cut in bits
1/2 t  Freshly ground pepper

In a medium saucepan, 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 1-1/4 cups.