Condensed Milk Mayonnaise
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Source & History
The source of this one is easy – the condensed milk tin.
Notes
- These days I would probably make this with the 99% fat-free condensed skim milk. I have been making rum balls with it for about 3 years and no one can tell the difference. I would also be using freshly ground pepper for the seasoning.
- Keeps well in a jar in the refrigerator.
- Author
- Aileen Sorohan
Ingredients
- 1 400g can condensed milk
- 1 400g condensed milk can vinegar
- pepper
- salt
- 1/2 tsp dry mustard
Instructions
- Combine condensed milk, mustard, salt & pepper.
- Slowly add vinegar, beating after each addition
- Beat well & serve.