We call this Mum’s Mayo because it’s her mayonnaise recipe. It’s something she’s made all our lives and we love it!
It sets quite thick, so if you don’t want it that thick over your salad you can mix a small amount with some milk to make it runny. Totally optional either way.
We get asked a lot “isn’t it sweet with the condensed milk”, and the answer is “no, not really because the vinegar balances it”.
Store this in a glass jar in the fridge, it will last approx. 3 months.
- 5m
- 5m
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Ingredients
- 1 tin condensed milk
- 1/2 tsp. keen's mustard powder
- 1/2 tsp. keen's curry powder
- 70 g white vinegar or apple cider vinegar
Instructions
Thermal Cooking Method
- Insert butterfly into mixing jug.
- Add all ingredients into the mixing jug and mix for 20 seconds/speed 3.
- Store in a jar in the fridge. It will last a couple of months. Once it sets in the fridge, it will go thick so when your ready to use it, mix it with a little milk to thin it down if you wish.
Traditional Cooking Method
- Add all the ingredients to a jar and shake really well to combine.
- Store in a jar in the fridge. It will last a couple of months. Once it sets in the fridge, it will go thick so when your ready to use it, mix it with a little milk to thin it down if you wish.
Love this Mayo recipe.
My mum made a similar dressing without the curry powder which she used for potato salad. I made your mum’s using apple cider vinegar for a change. It’s so yummy. I can’t be a traitor to mum but will make yours too.
Don’t know why I changed to store bought dressings.
Thank you xx
Have you tried using coconut condensed milk to make it dairy free?
Nice with seeded mustard too !!
My mum used curry powder when she taught me but my sister’s said it was mustard powder I was very please to see your mum recipe using both so thank you
Dad made this exactly as recipe states, loved by all, just started making it again, still yummy, don’t know why I stopped making it!!!!