Prep 5 mins
Cook 2 hrs
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).
- 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)
- Put approximately 3 tablespoons of condensed milk into a small bowl.
- Add the mustard and mix until the lumps have disappeared.
- Then, add the rest of the condensed milk and salt (if using), and stir until combined.
- 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.
- Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.
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!
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.
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 :)