1/2 tin condensed milk, 1 egg yolk, pinch salt, pinch mustard and as much vinegar as condensed milk.
Method: Shake well. Ready to use. Keeps for weeks. If it thickens too much, add a little milk.
Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.19.
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