Instructions: In a small saucepan combine the cornstarch, sugar, and the dry mustard; gradually stir in water.

Cook, stirring constantly, over medium heat till thick and bubbly. Remove from heat. Cover surface with waxed paper. Cool 10 to 15 minutes. Remove waxed paper; stir in vinegar, catsup, horseradish, Worcestershire, salt, paprika, and hot pepper sauce; beat till smooth. Add garlic. Transfer to storage container; cover and chill.=14
Remove garlic before using.

Makes 1 13 cups.=14

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.