Salad Dressing.

This basic salad dressing is quick and simple to make, and it keeps very well in the refrigerator if stored in air-tight containers. It is also the basis of many other dressings and sauces, such a seafood dressing, and versions of Green Goddess, Golden, Thousand Island and Gado-Gado Dressings.


1 350ml tin sweetened condensed milk.

350ml olive oil.

350ml white vinegar.

1 teaspoon salt.

½ teaspoon cayenne pepper.

2 egg yolks.


Place all ingredients in a bowl and zap with a kitchen wand until fully combined and smooth. Pour into 2-3 smaller, sealable containers and keep in the refrigerator.

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