Prep 5 mins
Cook 0 mins
This is ridiculously easy to make. It is REALLY quite sweet, so I'm trying to figure out how to lower the sweetness. After refrigerating over night, the consistency is excellent! This is a work in progress, so I'm posting it here as a working copy.
- 1 egg, beaten
- 1 dash cayenne pepper
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄2 cup salad oil
- 1 (10 ounce) can condensed milk
- 1⁄2 cup vinegar
- Add first four ingredients in a bowl and beat well.
- Add remaining ingredients and stir until thoroughly combined.
- Refrigerate for several hours before using.