Best Mayonnaise Substitutes (With Ratios)
The best mayonnaise substitute is plain full-fat Greek yogurt, used 1:1. Stir in 1/2 tsp Dijon mustard and a pinch of salt per cup, and it works in potato salad, coleslaw, dips and sandwiches with a lighter, tangier finish.
Mayonnaise substitutes
| Substitute | Amount per 1 cup mayonnaise | Best for | Why it works |
|---|---|---|---|
| Greek yogurt + mustard | 1 cup + 1/2 tsp Dijon + salt | Salads, dips, sandwiches | Thick protein gel gives creaminess with less fat |
| Sour cream | 1 cup | Dips, dressings, coleslaw | Thick, rich and tangy |
| Mashed avocado | 1 cup, with lemon juice | Sandwiches, egg-free salads | Avocado fat is naturally creamy |
| Aquafaba mayo | 3 tbsp aquafaba + 3/4 cup oil + mustard + lemon | Vegan sauces, sandwiches | Chickpea proteins emulsify oil like egg yolk |
| Hummus | 1 cup | Wraps, sandwiches | Tahini fat and chickpea starch give body |
| Oil + egg | 3/4 cup oil + 1 large egg | Chocolate cake, baking | Mayo is essentially oil and egg already |
| Crème fraîche | 1 cup | Sauces, warm dishes | Stable when heated, mild tang |
What mayonnaise is
Mayonnaise is an emulsion: about 70–80% oil broken into tiny droplets and suspended in a small amount of water, lemon juice or vinegar. Normally oil and water separate, but egg yolk contains lecithin and proteins that coat each droplet, keeping them apart. Mustard adds its own emulsifier power and flavour.
Packing that much oil into a tiny space is what makes mayo thick. The droplets crowd together like marbles in a jar and can't flow past each other easily.
Why the substitutes work
Most swaps give similar creaminess through a different route:
- Yogurt and sour cream are thick because of a casein protein gel, not crowded oil droplets. They carry less fat, so they taste lighter and tangier.
- Avocado is about 15% fat, with cell walls that mash into a smooth paste.
- Aquafaba contains chickpea proteins and saponins that act like egg yolk's emulsifiers, letting you make a true emulsion without eggs.
In baking, mayo supplies oil (tenderness), egg (structure and emulsification) and a little acid. Rebuild those with oil plus egg.
When NOT to swap
- Broiled or baked toppings: mayo-coated fish, crispy potatoes or grilled cheese rely on mayo's oil and egg proteins to brown. Yogurt releases water and stays pale.
- Hot dishes: yogurt can split in warm potato salads or casseroles; crème fraîche or mayo-style aquafaba is safer.
- Emulsified dressings like Caesar need a real emulsion; yogurt makes a different, thicker dressing.
- Avocado browns quickly from enzymatic browning; make it just before serving.
Questions
Can I use Greek yogurt instead of mayonnaise?
Yes, 1:1 in salads, dips and sandwiches. Stir in about 1/2 tsp Dijon mustard and a pinch of salt per cup to round out the flavour; full-fat yogurt gives the creamiest result.
What can replace mayonnaise in chocolate cake?
For each 1 cup of mayonnaise, use 3/4 cup neutral oil plus 1 large egg. Mayonnaise is mostly oil and egg, so this rebuilds what the cake needs.
How do I make egg-free mayonnaise?
Blend 3 tbsp aquafaba with 1 tsp Dijon mustard, 1 tbsp lemon juice and a pinch of salt, then slowly stream in about 3/4 cup neutral oil with an immersion blender until thick.
How long does homemade mayonnaise last?
Keep homemade mayonnaise refrigerated and use it within about 4 days. Use pasteurized eggs if serving it to anyone pregnant, very young, elderly or immune-compromised.