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.