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 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.