Originally Posted by deepsouth
try as i might, i have never been able to break mayo, thankfully.
more acid = less watery? am i reading that right?
I find that if I use a more concentrated acid (say vinegar compared to lemon juice for example), i get a thicker mayo. To get the same amount of desirable tang in your mayo you'd have to use plenty more lemon juice than you would vinegar, therefore a thinner mayo.
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM