Comments on: New Zealand Condensed Milk Dressing

By: Sarah Toia

Sarah Toia — Mon, 07 Oct 2019 16:46:59 +0000

I think this must be the dressing my mother in law made when we visited her in NZ from the UK. Can’t wait to give it a go, hubby will be pleased. One question, which dry mustard do you use? I’m only aware of Colman’s here in the UK and that’s based on quite a hot English mustard

By: Kristal

Kristal — Sun, 13 Apr 2014 19:40:52 +0000

This makes a delicious sweet and sour type salad dressing. It is easy to adjust the recipe with success if your prefer for sweet, cut back on the vinegar or if you prefer more tart or sour, add more vinegar. I agree with the author about adding the vinegar 1/4 at a time so you can adjust the dressing to taste.

This recipe also can be adjusted by adding additional spices. I have used this recipe as a dressing for slaw, chicken salad, and drizzled over fruit salad.

Give this one a try!

By: Kristal

Kristal — Sun, 13 Apr 2014 19:22:27 +0000

Thank You for sharing this recipe!!! I used to eat at a restaurant in Ohio that had the most wonderful house dressing. I begged the owner for the recipe and he decline every time. I was not the only person begging for the salad dressing recipe, let me tell you. I use to order a salad to go at the end of our meal so I could have salad dressing to take home. Now, thanks to you, I can enjoy this salad dressing again. To make this restaurants house dressing, use your recipe and add 1 1/2 tsp of ginger and 1 to 1 1/2 tsp of curry. I started with 1 tsp of curry and added more to taste. The curry flavor was prominent in the restaurant’s house dressing. Just delicious!!
Thank you again for sharing your recipe. I am a happy, happy cook today.