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Substitutes for Mayonnaise

Common substitutes for mayonnaise are Greek Yogurt and Butter, with ratios below.

FatEmulsifierTextureFlavor Carrier

Substitutes (2)

  • Greek Yogurt

    Good fit

    1:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Butter

    Okay with tweaks

    3/4:1

    BakingSauteingFryingSlow CookGrilling

FAQ

What else is Mayonnaise known as?

Mayonnaise is known as mayo, aioli, emulsion, sandwich spread, condiment, and salad dressing base.

What does Mayonnaise taste like?

Mayonnaise is strong on fat richness, light on acidity, light on saltiness, light on sweetness, light on pungency, and light on umami.

What is the texture like as liquid?
  • Thick, glossy, and smooth.
  • Clings to a spoon without dripping.
  • Cool and creamy on the tongue, faintly tangy.
What is the texture like with heat?
  • Loses its smooth body under heat.
  • Separates into oily pools with grainy curdled bits once broken.
How is Mayonnaise used in recipes?

Mayonnaise is a cold sauce, not a cooking fat. Use it to bind salads, spread on sandwiches, or thin into dressings and dips. Don't cook it directly; heat makes it split. Store sealed in the fridge and keep utensils clean so it doesn't spoil.

Does water content matter?

Mayonnaise has medium water content. Moderate moisture; usually fine without recipe tweaks.

Does Mayonnaise help emulsify sauces?

Yes. Mayonnaise helps oil and water stay mixed in dressings and dips.

Is Mayonnaise sensitive to heat?

Yes. Mayonnaise can break, curdle, or scorch if overheated.

Cooking methods

Works well

  • Baking

    Keeps quick breads and cakes moist and tender. Sub for some oil or eggs. Won't add rise on its own.

  • Sauteing

    Use as a base for pan sauces off heat. Direct pan heat breaks it, turning greasy and separated.

  • Grilling

    Brush on after cooking, not before. Direct flame breaks the emulsion and burns the egg solids.

  • Raw Cold

    Classic use. Spreads smooth, holds sandwiches together, binds cold salads like potato or egg salad.

Methods to avoid (4)
  • Frying

    Not for frying. It breaks down fast at high heat and can't handle sustained direct exposure.

  • Slow Cook

    Skip adding early. Long heat splits the emulsion into oily, curdled streaks.

  • Steaming

    No real use here. Steam heat and moisture break the emulsion without adding anything useful.

  • Drinks

    Not used in drinks. Too thick and fatty to dissolve or blend into liquids.