1 can sweetened condensed milk
1 can caramel
20ml hot English mustard powder
30-50ml good quality red wine vinegar
15ml flaked salt
Combine all the above ingredients. Mix well to blend.
Taste and adjust seasoning by adding more salt or vinegar if desired.
Let the mustard stand for a day or two. The flavours seem become more integrated as the mustard hydrates.
Serve with gammon, cured beef or tongue.
Add a spoon or two to salad dressings.
Delicious with blanched green beans or in coleslaw.