ELIZE’S SLAPHAKSKEENTJIES
24 small pickling onions
1 cup water
1/2 cup wine vinegar
1/2 cups sugar
1 teaspoon mustard powder
1 teaspoon Dijon mustard
1 teaspoon mustard seed ( fried in dry pan)
1/2 teaspoon salt
2 eggs, whisked
Peel the onions, taking care to keep them whole leaf root end on.
Boil the onions in salted water until just done (al dente). Don’t boil them too long, because that will cause them to fall apart. Drain.
Mix water, vinegar, sugar, mustards and salt together over heat, until the sugar is dissolved and then boil for 5 minutes.
Let the mixture cool down and whisk eggs into the cooled mixture.
Slowly bring it to a low simmer over low heat while whisking. If you heat it too fast, the egg will separate. Remove from heat when it has thickened (thicken with maizena if nessecary) .
Give the warm dressing a final whisk before pouring over the boiled onions.
Allow to cool.
Photo and recipe: ELize de Kock
Geskuif.