1 Tbsp. prepared mustard
1 c. ketchup
1 Tbsp. dried onion flakes
1 tsp. Worcestershire sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
Mix all ingredients and warm over medium heat. Do not boil. Let cool and refrigerate for several hours or overnight. The flavors blend better if it sits for a while. Serve at room temperature or cold (I prefer cold) with chicken strips as a dipping sauce. Refrigerate leftovers.
My mom made this all the time when I was a kid. We didn’t have chicken strips without it. It’s a little more work than buying a premade dip, but it tastes so much better—it’s worth the effort.
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