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Got some leftover condensed milk? Add a few other ingredients, give it a shake, and you’ve got a deliciously creamy mayonnaise.
It’s really that easy!
The recipe for Condensed Milk Mayo
This handy little condensed milk mayonnaise recipe goes way back to our mums, nanas or great nanas days.
Back then, it was also known as two-minute mayonnaise or magic mayonnaise.
I’ve omitted the raw egg from my recipe, but otherwise largely follow these recipes from the 1930s.
How to make mayo with condensed milk
Okay, so you can make a delicious mayonnaise with condensed milk.
Start by pouring half a tin of condensed milk into a medium sized jar.
Next, add 2 tablespoons of white wine vinegar.
And two tablespoons of olive oil.
Add salt, mustard powder and cayenne pepper. (See recipe card at bottom of post for quantities)
Then screw the lid onto the jar and give it a good shake – one or two minutes should do it!
And that’s it. You now have a jar of creamy mayonnaise ready to go.
Store it in the fridge for up to a couple of weeks.
Use it as a dipping sauce (add some herbs for herbed mayo), smear it on your favourite sandwich, use it to make a potato salad or use it however else you would use ordinary mayonnaise.
Condensed Milk Mayo
- medium-sized jar with screw-on lid
- 1/2 tin condensed milk (200 grams)
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon mustard powder
- small pinch cayenne powder
- Place all ingredients in a medium-sized jar.
- Screw on lid firmly and shake for 1-2 minutes.
- Store your jar of mayonnaise in the fridge.