Condensed milk Mayonnaise

by Barry Lewis


condensed milk mayo:

1 tin condensed milk (400g)

pinch salt

1 cup / 240ml vinegar

2tsp dried mustard powder

Homemade mayo:

1 cup / 240ml grapeseed oil

1/4 lemon, juice only, to taste


1 large egg

1 tbsp dijon mustard

1tbsp white wine vinegar

Alright now this was a strange request indeedy that came through for us to try, condensed milk mayonnaise! Yep, mayonnaise that is made using possibly the sweetest ingredient I can thing of off the top of my head (other than direct sugar!), but it apparently is /was a thing, particularly in times when certain things were hard to get hold of. Now if you haven’t seen the video already in it I show you how to make an awesome homemade mayonnaise and then the condensed milk one too for comparison.

So lets start with the condensed milk one, I would 100% say that if you plan to make this, add in the vinegar gradually! I did not do this, I followed the instructions and it left me with an extremely runny mayonnaise, although it wasn’t really a mayonnaise, it was more of a very, very zingy and slightly hot salad dressing, in fact it could work as that pretty well with some more tweaking, but ultimately that was not the steps. So to make it you basically just add all the ingredients into a bowl, whisk really well, then leave to stand for a few minutes. As I say, before making it i’d add the vinegar slowly!

To make the homemade mayonnaise, in a large blender, add the egg, vinegar, mustard and whizz up for 20 seconds until combined. Gradually add the oil, 1 teaspoon at a time, whizzing as you go in 4 or 5 batches, and once 5 teaspoons are added, you can start to add a little more as you go, whizzing until thickened. Keep going until all the oil is in the mixture, this will take a little while but is well worth it. Add in the lemon juice and season to taste, whizzing as you go again, you can now make any adjustments to taste with more lemon / seasoning / vinegar if you wish – that’s it!