Name: Mustard Sauce (Gallaghers)                    Serves: 2 cups

Category: Sauce                Cuisine: American           Source: Gallaghers

 While working on TV in NYC, I frequently ate lunch at Gallagher's steakhouse on West 52nd Street. 
When I announced in 1972 that Anna I were buying a country inn in Vermont,
the Chef, Mario, gave me a few recipes. This is one of them.

Ingredients:

1 pound UN-salted butter. clarified *
1-14 oz bottle Heinz catsup.
1-5 oz. jar Gulden's Spicy brown mustard
6 Tbs Worchestershire Sauce
2 shots Tabasco
Dash of salt

Whisk together heated ingredients and use or store in refrigerator.
Reheat gently to use again.
If butter separates, whisk to blend..

DO NOT LET SAUCE BOIL!!!!!!

Good with steaks, chops, and seafood.

*To clarirfy butter: Heat butter to melt in medium size sauce-pan (or microwave in 4-cup pyrex measuring cup)
Pour off clear yellow liquid leaving the white sediment in the cup. Do not over heat butter or it will brown 
or burn. If this happens, throw out, wash the pan or cup,  and start over.