(I even use it as a dip for Platters or on sandwiches with cold meat as well)
INGREDIENTS
250ml Castor Sugar
3 Eggs
100ml White Vinegar
50ml Mustard Powder (sifted)
Salt to taste
METHOD
Put all ingredient in order into a bowl.
Mix with an electric mixer or hand mixer
Pour into a double boiler
Bring to boiling point stirring continuously
Stir until thickens
As soon as the bubbles disappear, the sauce is at its right thickness.
Allow to cool & bottle
Keep in Fridge.
Diane Roode Hancox
