Ingredients
300 ml bottle or can of Bundaberg Ginger Beer
¼ cup mild yellow mustard
2 tbsp Dijon mustard
5 cm ginger, peeled & finely chopped
3 garlic cloves, finely chopped
½ cup grated onion
3 tbsp honey
1 tbsp sugar
2 tsp SIDS SALT & PEPPER
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
¼ tsp chilli flakes
Directions
Whisk ginger beer, yellow mustard, and Dijon mustard in a medium saucepan to combine. Bring to a simmer over medium heat then reduce heat to low and gently simmer 3 minutes. Whisk in ginger, garlic, onion, honey, sugar, SIDS SALT & PEPPER, SIDS LOW SUGAR RASPBERRY VINEGAR, red pepper flakes and cook, stirring occasionally, until flavours have come together and sauce is very fragrant, 15–20 minutes. Cool before using.
Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container, cover and chill.
