Ray'S Ultimate Barbecue Sauce - cooking recipe

Ingredients

1 qt. (32 oz.) Hunt's ketchup
1 1/2 c. (12 oz.) French's Classic yellow mustard
1/2 c. Durkee fresh cracked black pepper
1/2 c. Durkee dried red pepper flakes
1/2 (8 oz.) box cornstarch
2 qt. (64 oz.) Evian spring water, chilled (do not use tap water)
3 qt. Reese or Pompeian red wine vinegar
1 qt. Reese or Holland House white cooking wine
1 1/2 c. Lea & Perrins Worcestershire sauce
1 1/2 c. Domino dark brown sugar
1 c. Morton salt

Preparation

Mix ketchup with mustard first in a separate bowl. (Mustard will lump if added to mixture alone.)
Stir in black and red pepper until completely mixed, set aside. Slowly dissolve cornstarch in chilled spring water and set aside.