It should be kept in the factory as separate ingredients, ready to be made into something else.
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I applaud your Back-to-Basics solution.
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Isn’t that one of 43’s nicknames for a cabinet member?
and also a Band Name?
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This is a patent abuse of the false dichotomy fallacy, one of these is not even an option!
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Sold in new “Pump & Squirt” bottles.
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Album title.
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I like 'em both, but an old friend who felt the same way you do used to add vinegar to mayonaisse to “turn it into” salad cream.
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I think also I saw that on my Pornhub recommendations…
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I assume that adding a little vinegar to mayonnaise and stirring emulsifies the vinegar and returns it to it’s mayo-life consistency. Still, picturing the mixture just when stirring begins - when globs of uncombined mayo float through vinegar and/or streaks of liquid run through mayo like streaks of chocolate ripple through ice cream - makes me find it hard to comprehend someone doing this shortly before eating.
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I didn’t know what real mayo was until I moved away from home; I can attest that Miracle Whip is sweeter with less oil, and it’s thoroughly revolting.
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For sure, you’re quite right.
It was more the “streaks of liquid” variant IIRC.
But vinegar is magic stuff. Where I come from, we buy fries for takeaway in brown paper bags; the same friend introduced me to the concept of SMOTHERING the bag contents with vinegar to such a degree that when you open it, it’s like ether or something, you can’t even breathe for a second. Uh, and it’s nice, if you can believe that 
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This is wonderful with malt vinegar, and my favorite way to eat fries! With any other kind of vinegar, no.
Also, where mayo is concerned, there’s really two sorts of mayonnaise: the stuff from stores, which is basically just a quick way to add fatty richness to something, and homemade mayo, which is more of a bright, flavorful sauce that can be tart with lemon juice or have the zip of any sort of vinegar you make it with.
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I often make mayo for a nice dinner and flavor it with whatever I want; slug bait, applejack, gender fluid, my feet.
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Holy! I have never heard of this stuff before. Was it a copy of Big Mac sauce? Now I wish it was still around.
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And does not have any hint of egg yolk (in looks or taste), which is why I prefer it.
I hear that if you want it more sweet than salty, pineapple juice helps.
Wait, we’re talking about mayo, right?
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I’ve heard eating celery helps with that too.
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