Peel and mince the onion and garlic.

Heat olive oil in a saucepan over medium heat.

Add minced onion and garlic to the saucepan and cook until tender.

Add dry mustard, salt, chili powder, condensed tomato soup, lemon juice (or vinegar), and water to the saucepan.

Bring the mixture to a boil, then reduce heat and simmer for 5 minutes or until the sauce thickens.

Pour the sauce over broiling or roasting meat, or use as a sauce for reheating cold cooked meat.

Serve hot.