This sauce is any mustard sauce lover’s dream condiment, especially if you like the sweet-hot-mustard combination. Pairing this with gammon, or any cured meat is heavenly. I also enjoy building a gammon sandwich, with fresh rocket, parmesan and the sweet mustard sauce – gorgeous!
The mustard sauce does thicken up over time and if you like it to more mustardy or have more acidity to it than just and more mustard powder or vinegar. We are all our own personal chefs so feel free to adjust the below ingredients to your liking. You can also add cayenne pepper if you’d like to increase the heat level. There are some sauce recipes that use water and sugar in place of the condensed milk, but I personally prefer this combination.
This sauce brings together a tangy, sweet, and slightly spicy flavor that pairs beautifully with cured meats. It’s incredibly versatile, working just as well with gammon, sausages, roasted veggies, and sandwiches. The thick, creamy texture makes it perfect for dipping, drizzling, or spreading, and you can easily tweak the heat and acidity by adjusting the mustard powder, vinegar, or adding a dash of cayenne pepper.
South African sweet mustard sauce is a popular condiment that balances the tangy flavor of mustard with sweetness, making it a versatile addition to many dishes. This mustard sauce is particularly enjoyed in South African cuisine, often served with meats, sausages, and even vegetables. Oh, and of course, an array of sandwiches – my favourite. o why not make a batch and experiment with your favorite pairings? Once you try it, you’ll wonder how you ever went without it! Following my go-to recipe, and get ready to add a little extra magic to your meals. Here’s a bit more about it:
Ingredients and Preparation
South African sweet mustard sauce typically includes the following ingredients:
- Mustard: The base of the sauce, usually yellow mustard or sometimes a blend with Dijon.
- Sugar: Adds sweetness to counterbalance the mustard’s tanginess.
- Vinegar: Provides acidity, commonly apple cider or white vinegar.
- Spices: Black pepper, turmeric, and sometimes a touch of cayenne for a bit of heat.
- Cornstarch: Used as a thickening agent.
- Water: To achieve the desired consistency.
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Ingredients
- 3 medium eggs
- 100 ml white vinegar
- 385 g sweetened condensed milk
- 30 g hot English mustard powder
- 50 ml water
Instructions
- Add the eggs to a medium sized bowl and whisk.
- While whisking, pour in the white vinegar.
- Once incorporated, add the hot English mustard powder and whisk. Feel free to add more or less as this will depend on your personal preference.
- Pour in the sweetened condensed milk while whisking. Once incorporated, add the water and continue whisking.
- Finish off by microwaving the mixture for 1 min 30seconds, stirring every 30 seconds. Allow to cool slightly before pouring it into a jar of choice. Seal and keep the sauce in the fridge.
Video
Notes
- Storage: This sauce can also be frozen or kept in the fridge for up to 1 month.
Mooi So Yolandi!