A New Zealand tradition, this sweet salad dressing keeps in a jar in the fridge and can be thinned with milk or yoghurt. Use it on lettuce or potato salads.
395g can sweetened condensed milk
1 tsp mustard powder
½ tsp salt
⅓ cup milk
¼ cup vinegar
1. Put the egg in a mixing bowl and beat well, then add the other ingredients in order, beating constantly.
2. Set aside for 15 minutes to thicken. Store in a jar in the refrigerator.
Add 2 tablespoons grated horseradish to 1 cup salad dressing. A wonderful accompaniment to roast beef.