The Malt Process
It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.
Sarson’s craftsmanship
Make this using Sarson’s Malt Vinegar.
Ingredients
- 1 tbsp Olive oil
- ½ small Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 100ml Sarson’s Malt Vinegar
- 1½ tsp Mustard powder
- 1½ tsp Smoked paprika
- 2 tsp Chipotle paste
- 2 tbsp Tomato purée
- 350ml Passata
- 140g Dark brown sugar, unrefined
How to make it
- Heat the oil in a small saucepan and gently cook the onion and garlic for 4-5 mins until soft.
- Add 100ml Sarson’s Malt Vinegar and all the other ingredients and bring to a simmer while stirring. Simmer for 10 mins until the sugar had dissolved and the sauce has become thick. Use straight away or store in the fridge.
- To enjoy on chicken wings and thighs, pour over enough BBQ sauce to cover the chicken pieces and then cook at 200C/ 180C fan/ Gas Mark 6 for 30-35 minutes.
Lots more Sarson’s stuff
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