Hoenderboudjies & Tussers Kaas (Chicken Drumsticks & Cheese Mustard)
Hoenderboudjies & Tussers Kaas
These cheesy mustard drumsticks always brought a lively energy into the kitchen — the kind of meal that started with the sharp, comforting smell of mustard whisked together with grated Tussers, turning into a thick, golden coating that clung to every curve of the chicken. Your mum would toss the drumsticks in the bowl with that easy confidence she had, making sure each piece was properly covered before they went into the oven. As they baked, the sauce bubbled and set into a savoury crust, the cheese catching just enough to give the edges a gentle crisp. By the time the tray came out, the whole house smelled warm and inviting, and everyone hovered nearby, waiting for the first drumstick to cool just enough to grab.
Ingredients
- 12 cooked chicken drumsticks (grilled, oven baked, or BBQ)
- For the Dip:
- 3 egg yolks
- 2 tbsp lemon juice
- 125 g butter, melted
- 1 tbsp strong mustard
- 0.5 cup finely grated Tussers cheese (or mild cheddar/Gouda)
Method
- Whisk the egg yolks with lemon juice; slowly incorporate the melted butter to create a thick emulsion (like a mustard butter sauce).
- Stir in the prepared mustard and the grated cheese to make a thick sauce.
- Serve the sauce as a dip for grilled/roasted drumsticks, or spoon over the drumsticks; accompanies mashed potato, sour cream and garlic cheese crusts.