This healthier version of sweet mustard sauce contains no sugar, carbs, gluten or preservatives.
- 15 mins + cooling
- Makes about 125ml
- 60ml xylitol
- 30ml mustard powder
- 80ml white vinegar
- 1 egg, beaten
- Combine all the ingredients until smooth in a heatproof bowl set over a saucepan half filled with
simmering water (the bowl shouldn’t touch the water).
- Cook, while stirring, for 5-10 minutes or until slightly thickened. Season with salt. Pass through a sieve.
Cool and store in the fridge.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE AND PHOTOS: DYLAN SWART
Magazine issue date: June, 2017