This is a mustard/mayo type of sauce and it goes with pretty much any roasted meat or vegetable. It’s been a huge hit.
You can also eliminate the mayonnaise and use this to glaze meat or sausage then cook if you like. Then use leftover with mayo for a dipping sauce.
1/4 cup course ground Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Combine and refrigerate for at least a half hour.
