3 tb Olive oil 1/4 c Tomato paste or ketchup
4 ea Cloves garlic, minced 3 tb Dijon Mustard
1/3 c Brown sugar, packed 2 tb Soy Sauce
1/4 c Cider vinegar 1 tb Red pepper flakes
2/3 c Chicken stock
Heat the oil in a small, heavy saucepan over medium heat. Add garlic and
saute until transparent, 2 to 3 minutes. Do not allow the garlic to burn.
Whisk in remaining ingredients, reduce heat to low; simmer 15 minutes to
20 minutes, until the mixture thickens. Stir occasionally.
