Too creamy

I recently made a prawn cocktail sauce using mayonnaise and tomato ketchup but it was far too creamy. How can I remedy this - more ketchup, lemon juice? Thanks
16:47 Mon 25th Jun 2012
 
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use yoghurt for part or most of the mayonnaise component. I dont like it made with all or mostly mayonnaise either. You might need to reduce the lemonjuice as the yoghurt has its own sharpness.
i use a drop of tobasco or worcester sauce hunx
use salad cream instead of mayo
Question Author
Used to use salad cream and tomato sauce but that was too vinegary (may have to just remember to brand of ready made sauce that I like).
Lemon juice, a touch of worcester sauce and a drop or more of tabasco will all thin it down. Woofs suggestion of yogurt is good, I sometimes go 50/50. And if it's too thick rather than too creamy a splash of hot water and a good stir with loosen it further.
I make my prawn cocktail sauce using lightly whipped double cream, tomato ketchup, worcestershire sauce, loads of lemon juice and tabasco. Weirdly enough, it doesn't taste creamy. I find mayo far to claggy but that's a personal thing. If you do use mayo, I think do as the others have suggested.
For goodness sake don't use salad cream - disgusting. Surprised it still has a market.
Have you tried low fat mayonnaise? Or half yoghurt or low fat creme fraiche? Tomato puree helps rather than tomato sauce.
Question Author
In the end I just had a little mayo, cucumber and tomato and put it all in wholemeal pitta breads (I impressed myself with how healthy it all was - although I ruined it with what I ate tonight).
Next time try adding a hint of chilli or harissa (Moroccan chilli paste) to give it kick and use yogurt instead of mayonnaise
Half natural yoghurt, half mayo. I use this mixture in other things like coronation chicken or coleslaw as it cuts through the richness.
Add a pinch of paprika and a drop of brandy for really special seafood sauce. :)

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