Highlander Mayonnaise

Intro

This was the only salad dressing I can remember growing in NZ in the 1970s. Its kind of weirdly sweet and is total nostalgia whenever it appears on a bbq table (which is not often these days). In my memory it is the 'only' accompaniment for salmon souffle. 

Recipe

• 1 tin highlander condensed milk
• 1/2 tin of malt vinegar
• 1 tsp mustard powder
• salt and pepper

Stick everything in a jar with a screwtop lid and shake it up. Keeps for a few days in the fridge. This is the thick version for dolloping on stuff. Thin with 1/2 tin water or milk (or to desired consistency). It does tend to thicken in the fridge.