Ingredients
- 1/4 cup dry mustard
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup wine vinegar
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon wasabi paste
Recipe
- 1 combine wet ingredients and mix well.
- 2 add dry ingredients and mix until fully incorporated.
- 3 refrigerate and allow to sit overnight to fully meld flavors.
- 4 keeps for months refrigerated. store refrigerated.
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