CROUTON SALAD
5 teaspoons dry mustard powder
5 teaspoons white vinegar
Make a paste with the above.
Add 200 g sugar.
Add 4 extra large beaten eggs.
Stir till mixture thickens on low heat – DO NOT let it boil.
Sieve or beat to get rid of lumps.
Let it cool.
Add ½ cup mayonnaise.
Keep in fridge.
Add croutons just before serving.
It usually takes about half a loaf of bread for the amount of sauce the recipe makes.
You can make more and freeze the croutons you don’t use.
Just cut them into small pieces and deep fry them in hot oil, watch them as they brown quite quickly. Drain them on paper towel as they soak up quite a lot of oil.
Place the croutons on a serving plate and add the mustard sauce just before serving.
Recipe: Chantélle Saayman
