Condensed Milk mayonnaise is piquant with mustard and malt vinegar, and you’d think it would be super sweet, but it’s not.
If you have condensed milk in the pantry it’s super easy to whip up condensed milk mayonnaise in a minute.
Growing Up With Condensed Milk Mayonnaise
We grew up with Mum’s condensed milk mayonnaise. There was always a Tupperware container in the fridge ready to smear on an egg salad sandwich. Considering we grew up on a poultry farm there were always, always tonnes of eggs …..(remind us to tell you just how many we used trying to perfect pavlova…..too many!)
Anyways, as this mayonnaise was always on hand it was perfect for after school sandwiches.
Crusty white sourdough bread smeared with mayonnaise, cold thinly sliced iceberg lettuce, thin slices of tomato and cucumber, salt, pepper and some shaved ham makes for a perfect sandwich.👍
At a Glance This Is What You Need To Make 60 Second Condensed Milk Mayonnaise
Pantry
malt vinegar
dry mustard powder, or wet Hot English mustard
salt
fine white pepper
Shopping List
sweetened condensed milk
What Is Sweetened Condensed Milk
Sweetened Condensed Milk is thick, sticky and sweet. In fact you can eat it straight up as many a child (or adult) will attest.
It’s made from cow’s milk from which roughly 60% of the water has been removed then sugar is added and heated.
Old Fashioned Condensed Milk Mayonnaise
Nestlè developed this recipe thats been around for decades, probably well before supermarkets sold salad dressings, or salad cream.
The recipe was on the label and this is the recipe we both always make and have on hand in the fridge, particularly in the warmer months.
How To Make Old Fashioned Mayonnaise
Quick and easy to make. All you need to do is pour the condensed milk into a small bowl and add the vinegar, mustard powder, salt and pepper and give it all a good mix.
Pour into a container with a lid and refrigerate it. Before refrigerating the mixture will be very thin but thickens up once refrigerated which makes it spreadable.
- Combine all of the ingredients in a bowl
- Whisk until the mustard powder and vinegar have disappeared
- Keep whisking until the mayo is an even colour – 30 seconds
- The mixture will appear to be very thin but thickens once it is refrigerated
Make It Gluten Free
Our Mum always used malt vinegar, where the original recipe used white. Apparently malt vinegar contains some gluten, so use white vinegar if you’re wanting gluten free.
How Long Does Condensed Milk Mayo Last
Condensed milk mayonnaise lasts for months in the refrigerator. Keep it in an airtight container, or jar. The mayonnaise thickens when refrigerated but just give it a light whisk and the mayonnaise slackens ready to use.
Delicious Variations And Uses
- Try adding a couple of tablespoons of fresh cream, a squirt of tomato ketchup and a dash of tabasco for a delicious seafood cocktail sauce
- Adding loads of fresh snipped chives through the condensed milk mayonnaise gives a delicious burst of flavour to egg salad sandwiches
- Add a little curry powder
- Mix it through your next potato salad.
- Add it to your favourite pasta salad
- Spread on salad sandwiches
- Add a spoonful of horseradish cream to serve with smoked trout
- Use on salad sandwiches
- Serve with hot potato chips
Watch How To Make 60 Second Condensed Milk Mayonnaise
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Don’t forget to rate this recipe and let us know what you thought in the reviews below.
60 Second Condensed Milk Mayonnaise
This fabulous tasting pantry mayonnaise is made in a minute. It keeps for ages in the fridge. Great with egg salad sandwiches, potato salad or just about anything else you can think of.
Amendment: Originally this recipe was posted as gluten free - with further research it appears malt vinegar contains small amounts of gluten. Use white vinegar if gluten is a problem for you.Originally published September 2019
Ingredients
- 395g tin sweetened condensed milk (14oz)
- 2 heaped teaspoons mustard powder or wet hot english mustard
- 1/2 cup malt vinegar - try white vinegar for a gluten free alternative
- 1/2 teaspoon salt
- 1/2 teaspoon fine white pepper
Instructions
- pour condensed milk into a small bowl
- add vinegar, mustard, salt and pepper
- whisk till thoroughly blended
- pour in a container with lid (mayo is very thin before refrigerating)
- refrigerate till mayonnaise has thickened
- serve and enjoy!
Notes
Kept in a clean airtight jar this mayonnaise will keep for months refrigerated.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 183Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 167mgCarbohydrates 34gFiber 0gSugar 33gProtein 4g
Nutritional information provided here is only intended as a guide.
20 comments
My mum used to make this exact Mayo all the top, thank you for the memory.
Hi Susan, glad you enjoyed the trip down memory lane. Jo and Jen
My Grandmother used to make this mayo! Living on an isolated property she had all the tricks to rustle up a 3 course lunch out of seemingly nothing. This was a staple in the fridge. We loved it on shredded lettuce.
Hi Heather, thanks for the trip down memory lane. Your Grandmother like so many of that generation were so resourceful and this mayo has stood the test of time along with so many of their recipes. Jo and Jen
If you’re trying for gf don’t use malt vinegar. My daughter is celiac and eating this would make her extremely ill. I’ve never tried it with white vinegar, mum always made it with malt. Has anyone tried white? Is it as good?
Hi Robyn, sure enough after checking malt vinegar does contain small amounts of gluten so thanks for the insight into malt vinegar…….
Originally the recipe was printed on the Nestlé condensed milk can and it used white vinegar. Our mother like yours always made this recipe with malt, but we think it would definitely be worth giving it a try. Would love to hear how it turns out if you use the white vinegar. Jo and Jen
I’ve always used white vinegar as did my mum and her mum as well. Tastes fantastic.
Hi Glenda, agreed the mayo taste fantastic using either white vinegar which is what the original Nestlé recipe called for or malt, either way it’s a winner. Thanks for sharing. Jo and Jen
Yes I’ve tried it with white, it really is good, my mum always made hers with brown.we have never had bought mayonnaise as it hasn’t the right taste to use all the time, I’ve grown up with it so have my sons now I’m trying to educate my Grandchildren, the taste is a bit strong as they are used to bought stuff and to me it has no flavour, so hoping this Christmas I’ll get them on side as I don’t have to bought only homemade with condensed milk. The vinegar and mustard takes the sweetness away. ?????
Hi Delphine, thanks for the response to the question about the mayo being as good with white vinegar as opposed to malt vinegar, it’s always good to get another perspective. Good luck with converting the Grandchildren, we think once they taste condensed milk mayo they’ll never look back. Jo and Jen
This certainly is a trip down memory lane. My mum always used white vinegar and it was delicious. She also added chopped gherkins or MasterFoods Gherkin Relish to make a tartare sauce. Old fashioned and still yummy.
Hi Barbara, couldn’t agree with you more, it is yummy. Glad you found us. Regards Jo and Jen
Is condensed milk the same as sweetened condensed milk?
Hi Jordan, yes they are the same. Don’t let the fact that it’s sweetened put you off, with the addition of the vinegar and mustard the sweetness is balanced out. Hope this helps.
Ok thank you I was just making sure 🙂
No problem! We’re happy to talk about anything in our recipes! Glad we could help.
I also grew up with my nan and my mum making this exact mayonnaise.
Next time you have roast potatoes drizzle some over the top of them!!!
Hi Sahrita, thanks for the potato tip. We’ll give it a try. Regards, Jo and Jen
Cant wait to try the condensed milk Mayo..
Hi Lorraine, this is a recipe that’s been around for many years and is still super popular. “As the saying goes it’s an oldie but a goodie” hope you enjoy it. Jo and Jen