Condensed milk is a perfect emulsion already. It’s sugar, milk, and a little water.
Sugar and milk proteins are great at holding oil and water together. They don’t separate easily.
Regular mayo uses egg yolks for that job. This recipe uses milk proteins plus sugar. It’s unhackable.
You can’t break this emulsion. Not if you try. I’ve dumped oil in too fast by accident. It still worked. It was a miracle.
One Last Thing
Store this in a jar in the fridge. It lasts about a week. Maybe two.
It never gets stiff and weird like store-bought mayo. It stays creamy.
And if it separates a tiny bit in the fridge? Just give it a stir. It comes back together like it never left.
So, are you going to try it? I bet you are. You’re the adventurous type. I can tell.
Go make it. Then put it on a leftover cold pizza. You’ll thank me later. Or you’ll yell at me. Either way, it’s an experience.
Now, if you’ll excuse me, I have a jar of this golden stuff calling my name. And some potato chips. Priorities.
