• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Small piece of fresh ginger (25g), peeled and roughly chopped

  2. 2 cloves garlic, peeled and roughly chopped

  3. 1/4 cup white sugar

  4. 3 Tbsp soy sauce

  5. 2 Tbsp white vinegar

  6. 2 Tbsp tomato ketchup

  7. 2 Tbsp water

  8. 1 tsp dry mustard

  9. 1/4 tsp sesame oil

Instructions Jump to Ingredients ↑

  1. Ginger mustard sauce Make this quickly in a food processor, preferably in a small chopping bowl. Chop ginger and garlic then, with machine running, pour in remaining ingredients and blend for 30 seconds. Taste and adjust seasoning. Alternatively, to make sauce by hand, grate ginger finely, crush garlic and mix with remaining ingredients.

  2. Transfer to a small bowl and store at room temperature for up to 24 hours, or refrigerate for up to 3 days.

  3. Cook's tip Use this sauce on barbecued lamb or chicken, or add to the wok for the last few minutes when cooking vegetables such as broccoli, red pepper and spring onions. It’s also good when added to wok-fried chicken or beef.

  4. From Taste magazine, December 2009.


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