Inspired by a brandy-swigging silver haired gentleman, this mustard sauce is high on flavor and low on preparation. The thought of combining dry mustard with sweetened condensed milk had me intrigued. When I read that it also required white vinegar, I was hooked. I knew I had to try it. Kudos to Martha Hall Foose for passing this along to the masses.
Combine: 1/4 cup dry mustard, preferably Colman's
1 (14-ounce) can sweetened condensed milk
1/2 cup white vinegar
1 tablespoon vegetable oil
1 teaspoon salt
Whisk it up well.
I used it to dress up my leftover roasted chicken and vegetables.
A tad of sweet with a biting kick, it does not disappoint.
The remaining sauce is resting quietly in a mason jar in my fridge, where it will keep for up to one month.
It will not be there that long.