From the kitchen of Kathryn Mills - Augusta, Georgia

This is a sauce to be eaten with chicken not to be brushed on during grilling.

1/4 pound butter or margarine
2 small cloves garlic, minced
1 tablespoon flour
1 teaspoon prepared mustard
2 tablespoons chili sauce
2 dashes Tabasco sauce
2 tablespoons vinegar
1 teaspoon light brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Melt butter or margarine. Add garlic and saut?5 minutes, but don't brown. Remove from heat and blend in flour. Add mustard, chili sauce, Tabasco, vinegar, sugar, salt and pepper. Stir together. Add 1 cup boiling water and cook over low heat, stirring constantly until mixture boils. Taste for salt and add more if needed.

Serve in a separate bowl.