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Silver Fox Mustard Sauce

Recipe information

  • Yield

    makes about 1 1/4 cups

Ingredients

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

Preparation

  1. In a small bowl, combine the mustard, condensed milk, vinegar, oil, and salt. Keep refrigerated for up to 1 month.

A Southerly Course
TagsSauceNut FreeGluten FreeVeganVegetarianQuickEasy5 Ingredients or FewerCookbooks
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