Total Time
Prep 2 mins
Cook 0 mins

This is one my mother used to make. It is an old recipe from on the box of 'Colemans' dry mustard, a standard pantry item in many NZ homes :) A slightly tangy dressing that goes well for use in cole slaws or as a dressing on the side for lettuce salads. A handy recipe for using up egg yolks after using whites for Pavlova or Meringues.


  1. Place all ingredients into a bowl and beat well.
  2. I beat mine using my electric mixer and large bowl.
  3. I use 'as is' but can be thinned just prior to use by adding a little milk or cream to get the consistency you like.