I’m not sure of the origins of this incredibly simple recipe as it’s always just been called Aunty Margarets salad dressing who was my great aunt. I love that I have it on a scrap of paper written by my grandmother who was her sister-in-law.
It’s so fresh and tangy yet sweetened unlike anything you can buy in a jar. It takes seconds to make and is my absolute must go to when a salad dressing is required.
- 1 tablespoon of English mustard powder
- 2 tablespoons of caster sugar
- a pinch of salt
- 1 whole beaten egg
- 9 tablespoons of half fat milk
- 7 tablespoons of white wine vinegar