# I want to dilute some mayonnaise

**URL:** <https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105>\
**Category:** Cafe Society\
**Created:** [September 8, 2010, 9:53pm UTC](https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105 "2010-09-08T21:53:57Z")\
**Posts on this page:** 7\
**Page:** 1

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**Author:** ![janeslogin](https://avatars.discourse-cdn.com/v4/letter/j/df788c/32.png) [@janeslogin](https://boards.straightdope.com/u/janeslogin)\
**Post date:** [September 8, 2010, 9:53pm UTC](https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105/1 "2010-09-08T21:53:57Z")

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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?

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**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\
**Post date:** [September 8, 2010, 10:05pm UTC](https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105/2 "2010-09-08T22:05:00Z")

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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.

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**Author:** ![fighting\_ignorant](https://avatars.discourse-cdn.com/v4/letter/f/ac8455/32.png) [@fighting\_ignorant](https://boards.straightdope.com/u/fighting_ignorant)\
**Post date:** [September 8, 2010, 10:44pm UTC](https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105/3 "2010-09-08T22:44:33Z")

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Lemon juice is nice too

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**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\
**Post date:** [September 8, 2010, 11:07pm UTC](https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105/4 "2010-09-08T23:07:28Z")

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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.

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**Author:** ![AskNott](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/asknott/32/5790_2.png) [@AskNott](https://boards.straightdope.com/u/AskNott)\
**Post date:** [September 8, 2010, 11:13pm UTC](https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105/5 "2010-09-08T23:13:03Z")

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Novelist Tom Robbins reveals he has diluted it with gin, for a drink he calls a _Gin Greasy._

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**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\
**Post date:** [September 9, 2010, 2:52am UTC](https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105/6 "2010-09-09T02:52:44Z")

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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.

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**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\
**Post date:** [September 9, 2010, 7:00am UTC](https://boards.straightdope.com/t/i-want-to-dilute-some-mayonnaise/553105/7 "2010-09-09T07:00:09Z")

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> [@Chef\_Troy](#):
>
> 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.