Ingredients:

• 500g pickling onions, peeled and left whole.
• 500ml boiling water
• 3ml salt
• 100g (125ml) sugar
• 8g (15ml) cornflour
• 10ml dry mustard powder
• 2 FREE-RANGE eggs (available from Woolworths, Pick n Pay or most farm stalls), beaten
• 125ml white wine vinegar
• 125ml sour cream

Method:

Microwave method:

1. Place onions in a large dish, add water and salt
2. Microwave on 100% power, six to eight minutes or until just tender, drain and set aside.
3. Combine sugar, cornflour, mustard, beaten eggs and vinegar, whisk well.
4. Microwave on 100% power, two to three minutes or until thickened, stirring frequently.
5. Allow to cool slightly, whisk in sour cream.
6. Place onions in a serving dish, pour sauce over onions.

Conventional method:

1. Whisk sauce over a saucepan of simmering water until thick, five to 10 minutes.
2. Continue as for recipe.

Serve warm or chilled.