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!