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Yields24 Servings
 1 tbsp VSOP Chipotle Extra Virgin Olive Oil
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 2 cloves Garlic, minced
 ¾ cup VSOP Espresso Aged Dark Balsamic Vinegar
 1 cup Ketchup
 1 tbsp Worchestershire Sauce
 1 tbsp Spicy Brown Mustard
 1 tsp Onion Powder
 1 tbsp Lemon Juice, freshly squeezed
 ½ tsp Fine Sea Salt
 ½ tbsp Fresh Cracked Black Pepper
1

In a small saucepan saute the garlic in the extra virgin olive oils until aromatic.

2

Add the remaining ingredients and stir until everything is completely mixed. Simmer over medium-low heat about 15-20 minutes. Cool completely and store in the refrigerator for up to 2 weeks. Enjoy!

Ingredients

 1 tbsp VSOP Chipotle Extra Virgin Olive Oil
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 2 cloves Garlic, minced
 ¾ cup VSOP Espresso Aged Dark Balsamic Vinegar
 1 cup Ketchup
 1 tbsp Worchestershire Sauce
 1 tbsp Spicy Brown Mustard
 1 tsp Onion Powder
 1 tbsp Lemon Juice, freshly squeezed
 ½ tsp Fine Sea Salt
 ½ tbsp Fresh Cracked Black Pepper

Directions

1

In a small saucepan saute the garlic in the extra virgin olive oils until aromatic.

2

Add the remaining ingredients and stir until everything is completely mixed. Simmer over medium-low heat about 15-20 minutes. Cool completely and store in the refrigerator for up to 2 weeks. Enjoy!

Espresso BBQ Sauce

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