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| Condensed Milk Mayonnaise |
This mayonnaise is a Kiwi tradition harking back decades - to times when shops weren't as accessible or had as many products as today. My mother-in-law and her mother made this mayonnaise for shearers on her family farm, then for her own family in the 1960's and 1970's power project villages used in savory eggs and coleslaw. It has a sweeter bite than more 'tart' mayonnaise bought in jars today but still tastes great.
Ingredients:
1 tin sweetened condensed milk
1 cup malt/brown vinegar
1 tsp salt
2-3 tsp dry mustard powder
Ground black pepper
Method:
Mix the dry mustard into a small amount of the condensed milk to prevent lumps
Spoon the remaining condensed milk into a clean-lidded jar (eg: a jam jar), add the mustard paste and other ingredients and shake the jar to mix. That's it!
Refrigerate before use.
Can be thinned with a little more vinegar to taste.