Every time I cook up a batch of this modified Mustard Sauce, I have to fight to keep some in the house. I spent a long time finding a Carolina Style Mustard Sauce we liked and stumbled onto SoFlaQuer's Mustard Sauce. Made it according to the directions and it was a hit. The next step was to substitute into the recipe, sugar and salt substitutes because I have several relatives who have special diet considerations. After many failed attempts (now I know what the 40 means after the WD) I finally came up with the following variation: Carolina Mustard Sauce SoFlaQuer's x10 Diet Modified This sauce has been modified to meet certain dietary considerations. Tastes just as good as the original. 7 1/2 cups Yellow Mustard 7 1/2 cups Red Wine Vinegar 5 cups SPLENDA White Sugar 30 tablespoons SPLENDA Dark Brown Sugar 20 tablespoons Butter 20 teaspoons Morton Lite Salt 5 tablespoons Worcestershire Sauce (Lea & Perrins) 5 teaspoons Lite Soy Sauce (has 50% less sodium than regular) 5 teaspoons Tabasco Sauce 15 teaspoons Coarse Ground Black Pepper 10 teaspoons White Pepper 1. In a medium saucepan, combine ingredients, stirring to blend. Bring to boil, then lower to simmer for at least 30 minutes. Let stand at room temperature 1 hour before serving. 2. TIP: I use a handheld upright blender at the simmer point to really give it a good blend and aerate the sauce. It makes for a much smoother finished product! The batch you see above is my x20 and yields about 9 qts plus a little for nibbles. I don't add the Tabasco because we're a bunch of wozzies and can't take it too spicy but this is more than adequate. I heard this stuff went out on a campout in Colorado and got accidentally spilled onto some salad and they liked it. Go figure. Thanks for viewing my small contribution to the effort. ~Dave Forgot to add: Refrigerate after cooling down. AND it does get better the longer it stores.