1/4cupbalsamic vinegar(use white balsamic vinegar for gluten-free)
2teaspoonsdijon mustard
1teaspooncayenne peppermore or less to taste
2teaspoonschili powder
kosher or sea saltto taste
Instructions
In a medium saucepan add canola oil, turn to medium-low heat and sauté onion until tender, about 5 minutes. Add garlic and sauté 1 additional minute. Add the remaining ingredients, stir and simmer until sauce has thickened, about 30 minutes. Allow to cool to room temperature and store in the refrigerator until ready to use.