Aunt Sonja's Dip for Frankfurters and Potato Salad

This is a firm family favourite; we use this sauce more for a potato salad than for sausages. It's a sweet and sour sauce to which you add some mayonnaise at the end to make it more creamy. You can also add pineapple slices to your salad if you like, but this is optional. 

INGREDIENTS

1 cup white vinegar

3 eggs, beaten

1 cup sugar

1 tsp mustard powder

pinch of salt

METHOD

Mix the mustard with a little bit of the vinegar. Keep aside. 

Heat the rest of the vinegar in a small pot, and add sugar. Stir until dissolved. 

Stir the vinegar in with the beaten eggs and add the mustard mixture. 

Heat over low heat (slowly) until the sauce starts thickening. 

Add the salt. 

Let it cool a little bit and stir in some mayonnaise. 

The secret is to not let the mixture boil! Low and slow is the best! 

Enjoy x