Condensed milk wasabi ‘mayonnaise’

When I was a child growing up in New Zealand, this (apart from the wasabi) was what we called mayonnaise, which is hilarious when I think of what a real mayonnaise is – this contains neither eggs nor oil! The combination of sweet and sour accounted for much of its appeal. I’ve used wasabi paste in place of the traditional mustard powder here as it goes so well with the sweetness of the condensed milk. Use it to dress coleslaw, mix in chopped gherkins and capers to make a sweet-’n’-spicy tar