Chef Chris Honey Mustard Recipe

Leftover cold cuts can easily be turned into a delicious lunch with Chef Chris’ recipe for home-made Honey Mustard.

  • 500 g Dijon mustard
  • 250 g honey
  • 100 g brown sugar
  • 50 ml white wine vinegar
  • 2 egg yolks

Beat for 5 minutes, pour into a dish… and you have a beautiful accompaniment to cold meats and salads.

La Motte’s Chef du Cuisine Chris Erasmus has a fascinating background, which began with him cooking at home for his family when growing up in the Karoo.  His mother taught him a variety of skills, from preserving jams, to butchering meat, to making jellies, biltong and tripe.


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