1/4 c. boiling water
1/4 c. dry mustard
2 tsp. vegetable oil
1/2 tsp. salt

Add water to mustard and mix well to blend; stir in oil and salt.

RED SAUCE:

3 tbsp. catsup
3 tbsp. chili sauce
1 to 2 tbsp. horseradish (not cream sauce)
1 tsp. lemon juice
Dash of hot pepper sauce

Combine all ingredients and mix well.

PLUM SAUCE:

1 c. plum preserves
1/3 c. dry sherry
1/4 tsp. ground cloves
1/2 tsp. ground anise
1/2 tsp. ground fennel
1/2 c. dry mustard (about 1 sm. can or to taste)

Combine all ingredients except mustard in blender or food processor. Add mustard a little at a time, blending well until sauce is as hot and spicy as desired (longer blending makes a hotter sauce).