Thinning Mayonnaise with Liquids

The thick consistency of traditional mayonnaise limits its use as a sauce, and in some contexts can be unappealing. Fortunately, traditional mayonnaise can be thinned to virtually any consistency. Thinning mayonnaise with either hot or cold liquids is a useful sauce-making technique. When mayonnaise is thinned and correctly flavored, it becomes a light, digestible sauce that can be varied almost endlessly. Highly flavored oils such as olive oil or nut oils can also be worked in, in small amounts, to a hot sauce. The sauce should never be allowed to boil or the egg yolks will curdle.