INGREDIENTS
4
Garlic cloves
1
Shallot (1/3 cup), large
1 6 ounce can
Tomato paste
1 tbsp
Dijon mustard
1 tbsp
Fish sauce
1 cup
Honey
1/4 cup
Molasses
1
large 2 tsp large granule Salt
2 tbsp
Olive oil, extra virgin
1/4 cup
Red wine vinegar
2 cans
Water