Condensed Milk Dressing

Submitted by LilKiwiChicken

"This is an old favourite in New Zealand, I think most people can remember their mum making a lettuce salad and having this dressing on the side. It is printed in the Edmonds Cookbook, but I have printed my mum's recipe below (as it uses less vinegar & salt)."

 

• Ready In: 2hrs 5mins
• Ingredients: 4
• Yields: 2 cups

ingredients

• 1 (397 g) can condensed milk
• 3⁄4 cup vinegar (we normally use malt vinegar)
• 1⁄2 teaspoon salt
• 1 tablespoon dry mustard (I normally use Coleman's but any similar brand will do)

directions

1. Put approximately 3 tablespoons of condensed milk into a small bowl.
2. Add the mustard and mix until the lumps have disappeared.
3. Then, add the rest of the condensed milk and salt (if using), and stir until combined.
4. Slowly add the vinegar. I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste. You don't need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
5. Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.

Reviews

[John C.]

My gran taught me this years ago. Really great and good on you for up-loading for others. I add all sorts of extras. Gran put an egg yolk in which I do too. Also play around with black pepper (cracked or otherwise) and lemon or lime juice. Makes an excellent base ingredient for seafood sauce too. Just combine it to your favourite tomatoe sauce and shake. I like the darker bbq or Manuka smoked sauce. Tastes a treat with prawns!

 

[Carolyn R.]

Kiwi classic dressing, thank you. Just whipped up a batch to use up 1/2 tin of SCM, yum

 

[Jewelies]

A old family favourite. I remember my aunty ALWAYS made this dressing. Tonight we had this on chicken salad served on crispy, flat tortillas which I had put under the grill. Yum, thank you!

 

[GaylaV]

We loved this dressing on a Spinach Strawberry Salad with BBQ Chicken Breasts. So yummy. I can't wait to make it again tomorrow. Thanks for posting this recipe.

 

[EeeGee]

I loved this as a kid and greatly enjoyed rediscovering it as an adult. I used masterfoods dry mustard and only needed a scant teaspoon to add the right amount of zing. I'm not familiar with Colemans which is perhaps quite mild? A tablespoon of the masterfoods made for a dressing so hot is was almost inedible. So perhaps proceed with caution if you use a different brand. Thanks little KiwiChook our housemate and I are living off this on our salads now :)