I want to dilute some “real mayonnaise” from the shelf in the store whilst having the least affect on taste. I should like to get it to where it will pour like a bottled salad dressing.
What should I dilute it with?
Vinegar. If you really want to have the least effect on taste, then use white vinegar, but I cannot in good conscience recommend this. If you want to improve the taste, then there are all kinds of vinegar flavors available, depending on what you want to do with it.
Lemon juice is nice too
Milk or cream. Almost tasteless, and mayo + milk/cream is the base of many a fine salad dressing.
Or, if you want some tangy-ness, try buttermilk or plain yogurt.
Novelist Tom Robbins reveals he has diluted it with gin, for a drink he calls a Gin Greasy.
Buttermilk is what I came in to suggest. I wouldn’t do vinegar, because adding more will make the mixture too tangy – it would take it in the direction of Miracle Whip, taste-wise.
Buttermilk is what I came in to suggest.