This mayonnaise is a little 'down and dirty' but I grew up with it from a very early age and have a real affinity with it. The recipe is on the can. Growing up we would not have dreamt of serving chilled crayfish with anything else. I think, as I have a sweet tooth, it was the combination of the condensed milk with the sharp malt vinegar and the heat from the dried mustard that made it all so appealing.
|1 loaf||Sourdough bread|
|1 to drizzle||Extra virgin olive oil|
|2||Mustard green leaves|
Highlander condensed milk mayonnaise
|1 can||Sweetened condensed milk|
|½ cup||Canola oil|
|½ cup||Malt vinegar|
|2 tsp||Mustard powder|
|1 pinch||Cayenne pepper|
- Slice some sourdough and brush with extra virgin olive oil. Grill until crisp around the edges.
- Cook a crayfish tail in salted water until just cooked. Chill before removing all the flesh from the shell.
- Rough chop crayfish and fold together with condensed milk mayonnaise.
- To serve, lay a couple of mustard green leaves or rocket on the bruschetta bases, then top with crayfish and mayo.
- Lemon halves on the side,and you are good to go.
Highlander Condensed Milk Mayonnaise
- Place the sweetened condensed milk in a bowl.
- Add the remaining ingredients and whisk together until blended.
- Taste and adjust the seasoning accordingly.
- Place in the fridge to cool and thicken.