diluting mayonnaise so it will keep

jw 1111 said:

Hi, we use a lot of 'egg free' mayonnaise, especially in finely grated
carrot salad. to enable us to mix it more easily, we wish to dilute it, so
the consistancy is more like salad cream (i.e. quite runny).

we would like to make up a lot of the diluted mixture at once and keep it in
its own container. if we mix the mayonnaise with 'just' malt vinegar to get
the runny consistancy, it ends up being too vinegery.

what ratio of water (probably we would use boiled water) to what ratio of
vinegar, could we mix with the mayonnaise without the danger of the vinegar
mixture being too weak to act as a preservative please?

would it be the final 'acid/alkali' balance, or something similar we have to
get right?

many thanks for any assistance.

How about you make only enough to use within a week and refrigerate
it? That way the PH isn't much of an issue.

Outside of that, the "normal" PH for mayonnaise is less than
or equal to 4.1.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article <[email hidden]>,

jw 1111 said:

Hi, we use a lot of 'egg free' mayonnaise, especially in finely grated
carrot salad. to enable us to mix it more easily, we wish to dilute it, so
the consistancy is more like salad cream (i.e. quite runny).

we would like to make up a lot of the diluted mixture at once and keep it in
its own container. if we mix the mayonnaise with 'just' malt vinegar to get
the runny consistancy, it ends up being too vinegery.

what ratio of water (probably we would use boiled water) to what ratio of
vinegar, could we mix with the mayonnaise without the danger of the vinegar
mixture being too weak to act as a preservative please?

would it be the final 'acid/alkali' balance, or something similar we have to
get right?

many thanks for any assistance.

use Lemon juice. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

jw 1111 said:

Quoted message said:

Hi, we use a lot of 'egg free' mayonnaise, especially in finely
grated carrot salad. to enable us to mix it more easily, we wish to
dilute it, so the consistancy is more like salad cream (i.e. quite
runny).

we would like to make up a lot of the diluted mixture at once and
keep it in its own container. if we mix the mayonnaise with 'just'
malt vinegar to get the runny consistancy, it ends up being too
vinegery.

what ratio of water (probably we would use boiled water) to what
ratio of vinegar, could we mix with the mayonnaise without the
danger of the vinegar mixture being too weak to act as a
preservative please?

would it be the final 'acid/alkali' balance, or something similar
we have to get right?

many thanks for any assistance.

I'd use half good-tasting vinegar (malt, rice, or cheapo balsamic, etc)
and half water. It won't take much. Add a pinch of sugar to offset the
tartness.

Best regards,
Bob