if you emulsify it in a blender it will stay longer than if t was just shaken, but it will still separate eventually. I'm not quite sure if that answers your question though.
Depending on the flavor you are going for, you can thin mayo with lemon juice, vinegar (rice vinegar is less pucker-inducing), dairy like plain yogurt or sour cream or milk, or water. (My family's ancient cole slaw recipe has a dressing that contains most of these ingredients, no measurements given.) It hasn't broken, in my experience. P.S. Homemade mayo is not difficult to make and the flavor is exponentially better than Hellman's (which I love).
How long do you want to keep it in the fridge?
If no more than 4-7 days, you can mix in some creme fraiche (available at Trader Joe).
(Classic Painting and Materials) Fair Prices. Spring and Summer Specials
Apr 25, 2024 at 5:14pm
Apr 25, 2024 at 8:08am
Apr 24, 2024 at 1:13pm
****Laundry + Bedrooms Organization : closets,drawers,shelves
Apr 24, 2024 at 8:04am
Apr 25, 2024 at 6:15pm
PF504 FT Companion/FA for 16 Year Old (ASAP Start)
Apr 25, 2024 at 4:05pm
Apr 25, 2024 at 12:24pm
Part-time long term Nanny for toddler boy in Basking Ridge
Apr 24, 2024 at 7:49pm
PF802 FT M-Th Nanny for 2 (ASAP Start)
Apr 24, 2024 at 1:21pm
Photo Booth Attendant- Great for high school senior, college student, profeessional
Apr 24, 2024 at 5:55am
I have a recipe that mostly uses supermarket mayonnaise. I’d like to change the consistency from a spread to a thick, but pourable, sauce. How can I do this, (easily) without breaking/separating? hold together in storage?
Thanks