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Yes. Since it contains a lot of oil, it will require solvents that will work with oil. Alcohol is one. There are a number of others, but there are limits on that number as regards what can be used in cooking. For solutions, fats and oils, glycerides and the like will yield a solution. Since mayo has a lot of oil in it and is immiscible in water and other "non-oily" substances, consider a "plan B" and look at what is called an emulsion instead of a solution (solvent plus solute). Oil and vinegar salad dressing form an emulsion when we shake the bottle, but darn it, they separate again. We need to stabilize the emulsion so it won't separate. Emulsion stabilizers can be added in limited quantity to effect the desired results.

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