Directions:
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
