Peach Balsamic Barbecue Sauce
- 1 1/2 C. The Olive Tap’s Peach White Balsamic Vinegar
- 1 C. peach preserves
- 6 cloves garlic, smashed
- 2 T. Worchestershire sauce
- 4 t. mustard powder
- 3/4 t. red pepper flakes
- Salt and pepper, to taste
In a medium saucepan, combine the Peach Balsamic, preserves, garlic, Worchestershire sauce, mustard powder, red pepper flakes, salt, and pepper. Bring to a boil, then reduce to a simmer, whisking, until the sauce thickens a little, about 8 minutes.
Remove the garlic pieces before serving.
If grilling barbecue sauces are best brushed on towards the end so they do not burn.
An Olive Tap Original Recipe by Chef Mario