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Condensed Milk Dressing

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“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).”
2hrs 5mins
2 cups

Ingredients Nutrition

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


  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.

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