Ginger-Mustard Barbecue Sauce

mustard ginger garlic onion honey vinegar pepper sauce summer backyard bbq wheat/gluten-free tree nut free soy free vegan vegetarian quick & easy

Brigid Washington

Makes about 1½ cups

Source

Ingredients

1 12-oz. bottle or can of ginger ale (such as Seagram's)

¼ cup yellow mustard

2 Tbsp. Dijon mustard

1 2" piece ginger, peeled, finely chopped

3 garlic cloves, finely chopped

½ cup grated sweet onion

3 Tbsp. honey

1 Tbsp. granulated sugar

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

1 tsp. apple cider vinegar

½ tsp. coarsely ground black pepper

¼ tsp. crushed red pepper flakes

Method

Whisk ginger ale, yellow mustard, and Dijon mustard in a medium saucepan to combine. Bring to a simmer over medium heat; reduce heat to low and gently simmer 3 minutes. Whisk in ginger, garlic, onion, honey, sugar, salt, vinegar, black pepper, and red pepper flakes and cook, stirring occasionally, until flavors have come together and sauce is very fragrant, 15–20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.