Now this Condensed Milk Mayonnaise isn’t a new recipe – and I’m not sure who or when it came about.
Condensed Milk Mayonnaise has been made at barbecues for time immortal. Condensed Milk Mayonnaise may sound – weird – but I assure you it is totally delicious and you won’t make mayonnaise any other way after trying this recipe! In fact, this is how people made their version of Mayonnaise in the olden days as the current version really didn’t exist.
Don’t let the fact that there is condensed milk in this recipe put you off (and seriously – condensed milk CAN be used for savoury as you will see).
This is probably the most delicious salad dressing there is! It can be used as a salad dressing, in potato salad, pasta salad or even in curried eggs.
You can add as much mustard powder as you like – or just a tiny bit. And season to your own taste.
Condensed Milk Mayonnaise should be made fresh just before serving or made on the same day and refrigerated. It is not suitable for freezing.
For other great mayonnaise recipes – try these!
Best Condensed Milk Mayonnaise
10
servings2
minutes0
minutes300
kcal2
minutesA vintage-style creamy mayonnaise made with condensed milk – tangy, sweet, and perfect for sandwiches or coleslaw.
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Ingredients
1 tsp 1 tsp Mustard Powder
250 ml 250 millilitres White Vinegar
1/2 tsp tsp Salt
395 gram Condensed Milk
Directions
- Mix together the mustard powder and salt.
- Pour the whole tin of condensed milk into a bowl and stir in the mustard powder and salt mixture. Mix well.
- Slowly add the white vinegar whilst whisking.
- Use right away or refrigerate until needed.
- Condensed Milk Mayonnaise will store well sealed in a jar in the fridge for up to one week.
Notes
- Not suitable for freezing.
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