Recipe courtesy Food Network Magazine
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Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a bowl until combined. Refrigerate until ready to serve.
Photograph by Andrew Purcell
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By cyberwwwiz
Oregon
on July 02, 2012
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I cooked a whole chicken basted with this in a convection oven; it turned out terrific! (I used greek and lemon herb seasonings also. My wife and I were both very pleased with the results. (4.5 Lb tented with foil, cooked at 250° for 1 Hr 35 min.
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