1. Mix all wet ingredients in a mixer on low speed . 2. While mixer is mixing add in each spice individually. 3. *I was told this helps make sure everything is well distributed through out the sauce. 4. After all are added, turn off mixer and scrape down the sides of the bowl. 5. Mix again for another 2 minutes. 6. *You can use this sauce right after mixing, but I was told it needs to be chilled for 24 hours If you decide to chill it pour the sauce into a plastic container and chill for a day. a metal container will give it a metallic taste.
