This is my ultimate beef sandwich. Fabulous bread, some roasted beef leftovers, gherkins, onions, tomatoes, avos and then my mom’s sweet and sour mustard. This specific mustard is something I had to make weekly when I grew up. It’s the South African sweet & sour mustard (soet mostert) but without the condensed milk. It goes perfectly with beef + pork + turkey and just about anything else.
So the real secret that I am letting you in on is mom’s recipe … so you better give it a try and then keep the recipe to yourself. Bon appétit!
Watch me make this by clicking here.
If you substitute the mustard with 1 teaspoon of mustard powder you can also use it as a “mayonnaise” for your potato salad.
Use the “mayonnaise” with cooked onions and you have “slaphakskeentjies”.
It keeps very well in the fridge for over a week.
- Bread of your choice
- Roasted beef, sliced
- Gherkins, sliced
- Tomatoes, sliced
- Red onions, sliced
- Avocado, sliced
- Chilies, chopped
- Salt and pepper for seasoning
- Mustard Sauce
- 3 Eggs
- ½ cup Sugar
- ½ cup Vinegar (I use spirit vinegar)
- ½ tsp Salt
- 1 heaped Tbsp Masterfoods Hot Mustard (Shop around for this, it is worth it if you like a hot mustard :-))
- Beat the eggs and add the sugar little by little until mixture is light and fluffy.
- Add salt and then add the vinegar slowly while beating well.
- Place your sauce over a double boiler and whisk until the mixture starts to heat up and thicken.
- Just before your sauce starts to boil, remove from the heat and add the mustard. Mix through.
- Allow your mustard sauce to cool before serving.
- Put your sandwich together and smother with some of this delicious mustard.