French-style Barbecue Sauce

Mince the garlic clove finely and chop the fresh parsley into small pieces.

Heat the corn oil in a medium saucepan over medium heat, then add the diced shallots and cook until softened, about 3 minutes.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the corn syrup, white wine, and Dijon mustard to the saucepan, whisking to combine all ingredients evenly.

Simmer the sauce for 5 minutes over medium heat, stirring occasionally, until it thickens slightly.

Season with salt and freshly ground black pepper to taste, then stir in the chopped fresh parsley.

Remove from heat and let cool for 2-3 minutes before serving or storing in a glass container.