Sweet Mustard Recipe With Condensed Milk
Leoma Cianchetti
People around the table shared where they had first seen this recipe for sweet mustard sauce. My sister Barb remembers our grandmother Belinda Morgan making it. My mom and her twin sister Muriel, said it was most likely from a recipe from her cousin Aunt Martha Ledrew in Cupids.
I recalled having sweet mustard sauce at visits to friends in central Newfoundland in the Grand Falls area. Spouse recalled her grandmother, Jane Way making it in Newtown, Bonavista Bay many years ago.
Several times in years past, and even more recently, I have been asked for this recipe and thought it not worth bothering with as a recipe post. I generally replied to inquires, that it is basically, salad dressing, milk, sugar and mustard combined in whatever amounts you like best.
After our dinner this week though, I realized that this sweet mustard sauce is more common than I think. It has to have quite a history of being made routinely for Sunday cold plate suppers over the years.
Start with the base amount of salad dressing (Miracle Whip) and add more or less sugar for sweetness. Add more or less mustard to control the intensity of flavour, or add more milk to make it a more pourable consistency.
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I made the musstard salad and sauce last weekend and it was just as I remembered Nan making. I tasted the sauce after I made it and said "Oh Ya, thats what I'm talkin about" lol Thank you for the recipe that I requested earlier.
I am from Grand Manan Island, NB and my Grand Mother made sweet mustard. She grew up in Digby County, NS. Her version was the same without Salad dressing and she used condensed milk. I must try your version. I usually eat mine with Ham or fried breakfast sausages. Love this site!! Lots of Newfoundlanders here so I have heard of the cold plate and a nice couple gave my Mom one while she was working one summer.
Happy New year. I loved this dressing on mustard salad as a child. My Nan made this often. I am glad that these old recipes are still alive and requested often. I noticed you mentiined Aunt Martha Ledrew from Cupids. Also my maiden name and my family came from Change Islands. Could we be related? Lol I love your recipes and several have become family favorites. Thank you so much for keeping many of the traditional recipes alive as well as new twists on old favorites.
There are two basic recipes. The one is more sweet-sour and has an egg base and is used on its own or as part of a dish such as the traditional onion salad. I used this as a basis for a light potato salad.
At least once a year I make the sweet, condensed milk-based mustard as I love it with Christmas gammon or ham and it also is delicious, with added lemon juice or wine vinegar as a salad dressing. Try it on green beans, a Caesar or coleslaw salad.
Now, all I want to do is make one massive bowl of Honey Mustard with a side of chicken fingers and fries. Some chicken nuggets, too. Zucchini crisps, too! I especially like to make this when we have company because you can serve it with anything from Cajun fries, to pretzel bites to raw veggies. Sweet and tangy, this homemade take on a classic appeals to both kids and adults.
Hello from New Zealand, I have been searching for such recipe and this one of yours seems to be the one I want to try. However, this yellow mustard, would that be the tangy non-hot mustard and not the English mustard? I need to make this recipe of yours and want to get it right! Thank you for sharing!
I made this sauce on Christmas Eve to go with my homemade chicken strips, and it was a HUGE hit. Everyone commented on how delicious it was and said it tasted even better than restaurant honey mustard sauces. I will definitely make this recipe again! Thank you!!
Very very good. I think I may have put a tad too much vinegar as I was using up the bottle so while it was still warm (after straining) I added about 1 TBSP of honey. Perfect! Better than store bought sweet honey mustards.
Made this to go with ham on Christmas and it was an absolute hit. We had some left over and it was the perfect accompaniment to a baked soft pretzel. The balance of tartness from the vinegar and sweetness from the sugar is perfect. Thanks for the recipe.
Hi there! Hoping to make this for a large dinner soon! Unfortunately, we do not have tones ground mustard in our area. Have you used McCormicks by chance? Or possibly Walmarts Great value organic brand? If so, do you have a ratio recommendation for these brands?
Condensed milk mayonnaise lasts for months in the refrigerator. Keep it in an airtight container, or jar. The mayonnaise thickens when refrigerated but just give it a light whisk and the mayonnaise slackens ready to use.
My Grandmother used to make this mayo! Living on an isolated property she had all the tricks to rustle up a 3 course lunch out of seemingly nothing. This was a staple in the fridge. We loved it on shredded lettuce.
Hi Heather, thanks for the trip down memory lane. Your Grandmother like so many of that generation were so resourceful and this mayo has stood the test of time along with so many of their recipes. Jo and Jen
This certainly is a trip down memory lane. My mum always used white vinegar and it was delicious. She also added chopped gherkins or MasterFoods Gherkin Relish to make a tartare sauce. Old fashioned and still yummy.
Oh wow memories there! My gran raised me on this dressing & her potato salad was made with perfectly cut small potato cubes, chives & this dressing, pretty sure that was it. Possibly spring onions but I just remember the chives. Simple but so good & a must at Christmas lunch
Potato Salad with Condensed Milk is my recipe of the day with the blogging group Sunday Funday. By now you must realize my food blogging friends and I are hanging out each and every week. And we are posting recipes on the same topic. This week we have some extra recipes for Easter sides and desserts.
My choice is for potato salad. Spring is in full swing. And with the warm weather, Easter is like opening day at the ballpark for having potato salad. It is the perfect potluck item for family dinners. You can serve it with anything. Especially things like baked ham.
The only other thing was that most of this type recipe includes eggs. The person who was searching my recipes wanted the result to be no egg. And I am good with that. I make salads either way. If you want eggs in yours, add about 2 hard cooked, and increase the mayo until it is moist enough to stir those in nicely.
I love it! Actually potato salad is something I have started enjoying recently (I never did like potatoes) so I am looking out for ways to make better salad. Using condensed milk in a potato salad and it not being too sweet is what I will love. Thanks.
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I try not to let a year go by where I don't remind you about this disgusting recipe. If you were to tell someone the ingredients to the famed bacon wraps I serve my family at Christmas every year, you probably wouldn't be met exclamations of delight.
Instead, after explaining to your guests that these tasty little treats are made with bacon, sweetened condensed milk, Worcestershire sauce and dijon mustard, the best you could expect is for one out of 10 people to just pretend vomit, as opposed to actually vomit.
Of course this means you can never tell anyone what these are made of until after they've tried them. Kind of like beef marrow. Just spread it on toast and feed it to someone. Then after they've scarfed it down and licked their fingers clean, declare "HAH! YOU FOOL! THAT WAS THE MARROW OUT OF THE MIDDLE OF A BEEF BONE! GROSS, GROSS MARROW! HAH! But it's good isn't it? Omg. Why would you throw up like that? That's very rude."
You can cut these into pieces if you want but they just break apart very easily. Or, I mean, why cut them into pieces at all. Basically they're bite sized even if you don't cut them into 3. Basically.
I bought the bacon last week when it was on sale, I have the sauce, the mustard, sweetened condensed milk and bread. All I need now is to psych myself up to make them but NOT eat them. They need to go straight into the freezer until Christmas.
I have not even made them yet and see so much potential in them! White bread is under rated (deservedly bad rap) but wow, here with the sweetened condensed milk...can't wait!
ps have you tried it with a more whole wheat kind of bread?
love all you do!
They look delicious--but I do have to wonder who came up with the things in the recipe. Hmmm....I think it needs some sweetened condensed milk, and mustard. Yup--mustard. ????....but I'm glad they did.
I was just trying to find this recipe. Please archive this. I so want to make this. A lot of my family members won't eat pork. What is wrong with them? LOL. I guess I will try some with turkey bacon blech!
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