About this recipe:A simple, yet delicious sauce to use on meats, fish or vegetables when barbecuing. It's easy to make, tangy and has a bit of a kick to it.
350ml distilled malt vinegar
185g yellow mustard
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons crushed chillies
1 clove garlic, finely chopped
1 tablespoon caster sugar
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Method Prep:5min › Cook:30min › Ready in:35min
Stir the vinegar, mustard, margarine, salt, black pepper, crushed chillies, garlic and sugar together in a saucepan over medium-high heat until the mixture comes to the boil. Reduce heat to medium-low and simmer until thickened, about 25 minutes.