Condensed Milk Mayonnaise
Old-fashioned salad dressings often made clever use of pantry staples, and Jeannie Taylor’s Condensed Milk Mayonnaise is a perfect example. Contributed to the Tully Family Cookbook, this quick homemade dressing combines vinegar, condensed milk, egg yolk, dried mustard, melted butter, salt and pepper in a bottle, then simply shakes everything together. It is tangy, creamy and slightly sweet, the kind of retro Australian mayonnaise that would have been served with lettuce, tomato, cold meats, potato salad or family barbecue spreads.
Condensed Milk Mayonnaise
Course: CondimentCuisine: AustralianDifficulty: Easy8
servings5
minutes75
kcalCondensed Milk Mayonnaise is a quick old-fashioned salad dressing made with vinegar, condensed milk, egg yolk, mustard and melted butter.
Ingredients
½ cup white vinegar
½ cup sweetened condensed milk
1 egg yolk
1 teaspoon dried mustard
Salt and pepper, to taste
1 heaped teaspoon butter, melted
Directions
- Place the vinegar, condensed milk, egg yolk, dried mustard, salt, pepper and melted butter into a clean jar or bottle with a tight-fitting lid.
- Seal the jar securely. Shake well for about 2 minutes, or until the mayonnaise is smooth and combined.
- Use immediately or refrigerate until ready to serve.
Kitchen Notes
- This is an old-fashioned condensed milk-style mayonnaise rather than a modern oil-based mayonnaise. Use a very fresh egg yolk and keep refrigerated because the recipe contains raw egg. Best served with salads, cold meats, sandwiches or barbecue-style meals.
- Contains egg and dairy.
Original Cookbook Recipe
MAYONNAISE
Place in bottle; half cup vinegar, half cup condensed milk, yolk of an egg, teasp dried mustard, salt and pepper, heaped teasp butter melted. Shake all together for 2 mins.