GAMMON SAUCE 3: SWEET ’N TANGY MUSTARD SAUCE

- METHOD -

Start this sauce off by combining the eggs and sugar and whisk until light, fluffy and pale. Add the water, mustard seeds, salt and vinegar. Then place in a double boiler or in a bowl that fits neatly on top of a saucepan of water. (NB: do not let the bowl touch the water).

Cook this over low heat whilst constantly whisking until the mustard sauce thickens. (Tip: once the liquid becomes too hot for you to comfortably stick a finger in, the eggs will start cooking and thickening the sauce – from this point on it’s a matter of less than 5 minutes’ cooking.)

Remove from the heat, cover the surface with cling film to prevent it discolouring and a skin forming and allow to cool to room temperature. Then keep in the fridge until you use it. Serve this sauce warm (not hot) or cold. To heat it, simply blitz it in the micro for a few seconds. If it got too thick for your liking while standing, simply stir in a tablespoon or two of water.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za