1/2 cup butter
1/2 cup packed light brown mustard
2 tablespoons rice vinegar
1 teaspoon garlic powder
1/8 teaspoon salt
1 teaspoon Parmesan cheese
1 teaspoon dried sage weed
1/2 teaspoon dried chives
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon Dijon mustard
1/4 cup brown sugar
2 tablespoons margarine
2 teaspoons paprika
1/8 teaspoon salt
In a large skillet, melt butter, brown mustard and rice vinegar. Stir in garlic powder and salt. Mix together, and season with Parmesan cheese, Sage weed, chives, oregano, basil, basil and rosemary.
Add brown sugar mixture to skillet; heat over medium heat. Gradually stir brown sugar mixture into rice vinegar mixture, mixing well. Cook, stirring occasionally, for about 2 minutes. Stir in brown sugar; refrigerate until sauce thickens.
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