Die Wors Rol mustard

This homemade mustard sauce is based on a Basson family recipe and was kindly shared by Craig Cormack and Bertus Basson, owners of Die Wors Rol, a food truck specialising in sausage rolls and hot dogs.


30 egg yolks
50g English mustard powder
2 tablespoons mustard
1 cup sugar
1 cup vinegar
1 litre water


In a double boiler add the yolks, mustard powder, mustard, sugar and vinegar, and beat until light and fluffy. Then add the water little by little, until the right texture is achieved. Serve on hot dogs or sandwiches. Recipe courtesy of Bertus Basson and Craig Cormack of Die Wors Rol.

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