1/2 c. unsalted tomato juice
1/2 c. unsalted ketchup
1/4 tsp. vinegar
Dash of dry mustard
Dash of pepper
Dash of oregano
1/8 tsp. celery seed

Combine all ingredients in tightly covered jar. Shake well until mustard and oregano have dissolved. Refrigerate at least 4 hours before use. Yield: 1 cup.