Substitute · ranked by score
Mayo substitutes
Mayonnaise is a common condiment and ingredient, but it isn't always suitable for everyone. Whether due to dietary restrictions, a desire for lower fat content, or simply running out, finding a suitable substitute for mayonnaise is a frequent need in the kitchen. This guide provides practical, actionable swaps to help you achieve similar results in your recipes.
Original food: Mayonnaise — FoodScore 55/100 (Decent).
Why people swap this out
Mayonnaise primarily contributes richness, moisture, and emulsification to dishes. Its high fat content provides a creamy texture and carries flavors effectively, while its emulsified nature helps bind ingredients in dressings and spreads. When substituting, the goal is to replicate these functional properties. Some swaps will maintain creaminess but introduce new flavors, while others might reduce fat significantly, impacting mouthfeel. Understanding these trade-offs allows for informed choices, balancing texture, flavor, and nutritional goals.
Top swaps
Ratio: 1:1 (mashed)
Best for: spread, dressing
Mashed avocado provides a rich, creamy texture and healthy fats. It introduces a distinct, mild flavor and a green hue. Best for cold uses like sandwiches or creamy dressings. The texture is less smooth than mayonnaise, and it can brown if exposed to air for too long.
Ratio: 1:1
Best for: dressing, spread
Greek yogurt offers a creamy texture and tang similar to mayonnaise, but with significantly less fat and more protein. It works well in cold applications. Expect a tangier flavor and a slightly thinner consistency. It will not brown like mayonnaise in cooked applications.
Ratio: 1:1
Best for: spread
Hummus offers a thick, creamy texture and a savory, nutty flavor. It's a good option for sandwiches and wraps. It will add a distinct chickpea flavor and a slightly grainy texture compared to smooth mayonnaise. Not suitable for applications requiring a neutral flavor.
Ratio: 1/2 to 3/4 amount of mayo (with acid)
Best for: dressing
Extra virgin olive oil can replace the fat component in dressings, especially when emulsified with an acid like lemon juice or vinegar. It provides richness but lacks the creamy body of mayonnaise. Expect a distinct olive oil flavor. Not suitable as a direct spread.
Ratio: 1:1 (for flavor, not texture)
Best for: dressing, spread (flavor)
Yellow mustard adds a sharp, tangy flavor and a slight emulsification. It works best when mayonnaise is used primarily for its piquant notes rather than its creamy texture. It will not provide the same richness or body. Use in conjunction with other creamy bases if texture is key.
By use case
dressing
For creamy salad dressings, plain Greek yogurt or mashed avocado can provide a similar body and richness to mayonnaise.
raw
In cold dishes like potato salad or coleslaw, Greek yogurt or mashed avocado are excellent choices to maintain creaminess and bind ingredients, though flavor will differ.
Frequently asked
Will the substitute change the flavor significantly?
Yes, most substitutes will introduce their own distinct flavors. Greek yogurt adds tang, avocado a mild creaminess, and hummus a savory, nutty taste. Adjust seasonings accordingly.
Which substitute is best for a creamy texture?
Greek yogurt and mashed avocado are the best options for replicating a creamy texture in cold applications. Hummus also provides a thick, spreadable consistency.
Can I use these substitutes in baked goods?
Mayonnaise is rarely used in baking for its primary function. If a recipe calls for it, it's usually for moisture or fat. Greek yogurt might work, but other swaps are generally not suitable for baking.
Are these substitutes healthier than mayonnaise?
Many substitutes like Greek yogurt offer lower fat and higher protein. Avocado provides healthy fats. The 'healthiest' option depends on your specific dietary goals and the nutritional profile you seek.
How do I prevent avocado from browning in a substitute?
To prevent browning, mix mashed avocado with an acid like lemon or lime juice immediately after mashing. Store in an airtight container with plastic wrap pressed directly onto the surface.
Other substitutes
Edited by Marcus Avery · Scores and ratios drawn from USDA FoodData Central via the FoodScore methodology.