1/2 highlander tinful of vinegar (malt or white)or lemon juice
1/2 highlander tinful of cold water
Mix the powdered mustard powder to a paste with a tablespoon of the vinegar.
Stir that paste into the highlander condensed milk.
Now gradually blend the rest of the vinegar in and then the water.
Store in a large jar in the fridge.
Best made at least an hour before you want to use it... to give it time to thicken.
