Condensed Milk Mayonnaise Recipe NZ: Kiwi-Style Creamy Spread for Sandwiches

This Kiwi-style spread transforms ordinary sandwiches into something extraordinary. I developed this recipe after falling in love with the creamy texture and subtle sweetness that defines New Zealand’s approach to mayonnaise.

The secret lies in balancing condensed milk with oil and vinegar to create a smooth, rich emulsion. Unlike traditional mayonnaise, this version adds a touch of caramelized sweetness that complements both savory and sweet dishes.

What you get is a versatile condiment that’s perfect for sandwiches, burgers, or as a dip for fries. The condensation process ensures a stable, long-lasting spread that stays fresh in your fridge.

Make a batch today and taste the difference from store-bought versions. The results speak for themselves.

Ingredients for Condensed Milk Mayonnaise Recipe Nz

Eight ingredients transform into this rich, velvety Kiwi-style spread with unique sweetness.

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The condensed milk is key here—Nestlé Carnation is the gold standard in New Zealand and widely available. Look for the full-fat version for that signature creamy texture. For the oil, canola or light olive oil works best as they have a neutral flavor that won’t overpower the sweetness. Whole Foods and Trader Joe’s carry good organic options if you prefer. Make sure your vinegar is fresh; old vinegar loses its tang.

No Dijon? Yellow mustard at twice the amount works in a pinch (though the flavor will be milder). If you’re avoiding raw eggs, pasteurized egg yolks are a safe swap. The sugar is optional—honey or maple syrup at half the amount can be used if you want a different kind of sweetness. For a tangier spread, increase the vinegar to 3 tbsp.

This keeps in the fridge for 2-3 weeks in a sealed jar. The emulsion is stable, so no separation worries. If it thickens too much over time, just whisk in a splash of warm water. Always use a clean, dry spoon to avoid contamination.

Step-by-Step Instructions for Condensed Milk Mayonnaise

This foolproof method creates a rich, velvety spread with minimal effort and maximum flavor.

Step 1: Whisk the Egg Yolk and Condensed Milk Base

In a medium bowl, combine the 1 whole Egg Yolk and 0.75 cup Sweetened Condensed Milk. Whisk vigorously until the mixture becomes pale and slightly thickened, about 1-2 minutes of constant motion.

I always use a room-temperature egg yolk here—cold yolks can cause the emulsion to break later. The condensed milk adds natural sweetness and helps stabilize the final product, giving it that signature Kiwi-style richness.

Step 2: Incorporate the Acidic Components

Add the 2 tbsp White Vinegar, 1 tbsp Lemon Juice, and 1 tsp Dijon Mustard to the egg mixture. Whisk for another 30 seconds until fully combined and smooth.

The vinegar and lemon juice provide the necessary acidity to balance the sweetness of the condensed milk, while the Dijon mustard acts as an emulsifier. You’ll notice the mixture starts to thicken slightly as these ingredients interact with the egg yolk.

Step 3: Slowly Stream in the Neutral-Flavored Oil

With the whisk in one hand and the bowl steady in the other, begin adding the 1.25 cups Neutral-Flavored Oil in a very thin, steady stream. Start with just a few drops at a time, whisking constantly to create a stable emulsion.

This is the most critical step. If you add the oil too quickly, the mayonnaise will separate. The mixture should begin to thicken noticeably after about ¼ cup of oil has been incorporated. Continue whisking until all the oil is fully emulsified and the mayonnaise reaches your desired consistency.

Step 4: Season and Adjust to Taste

Once the mayonnaise has thickened, add the 0.5 tsp Salt and 1 tsp Granulated Sugar. Whisk again for 20-30 seconds to distribute the seasonings evenly.

Taste and adjust as needed—you might prefer a touch more salt or sugar depending on your preference. The sugar enhances the natural sweetness of the condensed milk without overpowering it. Your finished mayonnaise should be glossy, thick, and hold its shape when spooned.

Transfer to a clean jar with a tight-fitting lid and refrigerate for at least 1 hour before using to allow the flavors to meld together perfectly.

Dietary Considerations for These Flavors

Vegetarian Friendly

This spread is naturally vegetarian as written, using just egg yolk, condensed milk, and oil. I love that it offers a rich, creamy option without any meat-based additives. The egg yolk provides structure while keeping it suitable for lacto-ovo vegetarians. 🌱

Gluten-Free Note

All ingredients here are inherently gluten-free, but always double-check your Dijon mustard label—some brands add wheat-based thickeners. I use Maille Dijon which is certified gluten-free and available at Central Market.

Dairy Considerations

The 0.75 cup Sweetened Condensed Milk makes this unsuitable for dairy-free diets. For a lactose-intolerant version, try substituting with coconut condensed milk—it adds a subtle tropical note that works surprisingly well in this recipe.

Egg-Free Option

To make this egg-free, replace the yolk with 1 tbsp aquafaba (chickpea brine). Whisk it just as vigorously with the condensed milk. The texture will be slightly lighter but still creamy and stable. My daughter Emma prefers this version!

Sugar Content

Between the condensed milk and added 1 tsp Granulated Sugar, this is sweeter than traditional mayo. For a less sweet version, reduce sugar to ½ tsp or omit entirely. The condensed milk provides plenty of natural sweetness on its own.

Storage Allergens

Contains egg and dairy—store separately from nut-based spreads if allergies are a concern in your household. Always use clean utensils to prevent cross-contamination. 💡

Frequently Asked Questions