- 3 1⁄3 cups dijon mustard
- 3 1⁄3 cups apple cider vinegar
- 4 1⁄2 ounces Worcestershire
- 1 3⁄4 tablespoons kosher salt
- 1⁄3 teaspoon cayenne pepper
- 1 3⁄4 canned blueberries, drained
- Place all ingredients into a large blender.
- Pulse the blender 5 times and then puree all the ingredients together until well-blended at medium speed.
- Pour sauce in a container and cover tightly. Label and date.
- Store sauce in the refrigerator for up to a month.