Ginger mustard sauce

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.

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

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.

From Taste magazine, December 2009.