Maple Balsamic BBQ Sauce
4 tablespoons Epicurean Garlic Olive Oil
1/2 cup Epicurean Maple Balsamic Vinegar
1/4 cup soy sauce
1 cup ketchup
1 cup brown sugar
1/4 cup Dijon mustard
salt & pepper to taste
Add garlic olive oil, espresso balsamic, soy sauce, ketchup, mustard and brown sugar to a preheated saute pan and stir well. Add freshly ground black pepper and sea salt to taste. Simmer for 10 minutes.
Yields 2-3 cups Let cool and store in refrigerator for up to 2 weeks.