The main course was gammon so I wanted a potato dish that would compliment it. My thoughts went to the traditional South African sweet sour egg based dressing that usually goes over baby onions.
I tweaked the traditional recipe that calls for sugar and vinegar by adding some Dijon mustard to go with the gammon. I think this recipe will also be delicious with green beans, so play round with it. The mustard is mild, making it a suitable family recipe.
This egg based sauce is made by whisking the ingredients over hot water and is also known as a savoury mousseline or sabayon!
With Christmas on the way I am sure you are looking out for recipes that will work well with cured and pickled meats such as Corned Beef, Pickled Tongue or Gammon. This works beautifully.
I started by cooking the baby potatoes with coarsely sliced white onions. I cook the potatoes in a little water in a covered dish in the microwave. It takes about 5 minutes to cook about 15 baby potatoes.
If you use this recipe for baby onions, you will peel whole onions and cover them with water. Simmer until the onions are tender. For green beans, blanch them for 2-3 minutes, drain and refresh with cold water to retain the crispness and green colour.
Drain the vegetables well before pouring the sauce over. I recommend that this dish is served at room temperature, a bonus when the fridge is crowded over Christmas!
The appearance of the finished dish may be a little bland so dress it with chopped parsley and/or toasted flaked almonds.