This sauce is any mustard 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 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.

There are some recipes that use water and sugar in place of the condensed milk, but I personally prefer this combination.

This sauce can also be frozen or kept in the fridge for up to 1 month.

Sweet Mustard Sauce Christmas Gammon Sandwich

Check the recipe video below to see what the final product will be looking like!

Sweet Mustard Sauce

  • Servings: 2 cups
  • Difficulty: Easy
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  • 3 medium eggs
  • 100ml white vinegar
  • 385g sweetened condensed milk
  • 30g hot English mustard powder
  • 50ml water


  1. Add the eggs to a medium sized bowl and whisk.
  2. While whisking, pour in the white vinegar.
  3. 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.
  4. Pour in the sweetened condensed milk while whisking. Once incorporated, add the water and continue whisking.
  5. 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.

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