1 (6 oz.) jar horseradish mustard
1 1/2 sticks butter
1 c. vinegar
1 tbsp. salt
3/4 c. Worcestershire sauce
1 tbsp. chili powder
1 c. water

Mix ingredients and bring to a boil; boil 5 minutes. Store in refrigerator. Warm when needed. Very good on chicken and pork. Will not burn when used on grill.