CAPE ONION SALAD (ELIZE SE SLAPHAKSKEENTJIES)

‘n Tradisionele Suid-Afrikaanse resep, en nog steeds ‘n treffer.

24 small pickle onions
1 cup water
½ cup wine vinegar
½ cup sugar
1 teaspoon mustard powder
1 teaspoon Dijon mustard
1 teaspoon mustard seed, fried in dry pan
½ teaspoon salt
2 eggs, whisked

Peel onions, taking care to keep them whole, leaf root end on.
Boil onions in salted water until just done (al dente). Do not boil them too long, because that will cause them to fall apart. Drain.
Mix water, vinegar, sugar, mustards and salt together over heat, until sugar is dissolved and then boil for five minutes.
Let mixture cool down and whisk eggs into cooled mixture.
Slowly bring it to a low simmer over low heat while whisking.
If you heat it too fast, the egg will separate. Remove from heat when it has thickened (thicken with Maizena if necessary).
Give the warm dressing a final whisk before pouring over the boiled onions.
Allow to cool.

Recipe: Marietjie Swart
Photo: Elize de Kock