The 23 Best Substitutes For Mayonnaise

If you don't have any mayonnaise on hand, the best substitute is to make your own with eggs. Classic mayonnaise recipes combine oil and eggs, creating an emulsion that transforms the two liquids into a thick, spreadable condiment. You can add flavorings like lemon juice, mustard, salt, and pepper to the mayonnaise, but all you really need for a basic substitute is an egg and cooking oil. This substitute is great because it works in every recipe that calls for mayonnaise.

To make homemade mayonnaise from eggs, simply separate an egg yolk (saving the whites for another use). Then, slowly drizzle one cup of oil into the yolk, vigorously whisking as you go. Neutral oil, like vegetable oil, is the typical choice, but any cooking fat works (including olive oil and duck fat). You can use a food processor or blender if you want to save yourself from a workout.

Although the two terms are sometimes used interchangeably, there is a difference between aioli and mayonnaise. They're the same texture, but that's where the distinction ends. Mayonnaise has a mostly neutral flavor and color. It may be seasoned with lemon juice or mustard, but it remains lightly tangy and tastes rich like eggs. On the other hand, traditional aioli is made by combining mashed garlic with olive oil, and while most recipes contain egg yolks, some do not. It's bold and vibrant, and it's often bright yellow from the use of yolks only.

All things considered, these two condiments are similar enough to make homemade aioli a suitable substitution for most recipes with mayonnaise. Remember that using aioli will impart a strong garlic flavor to the dish, though, so it probably won't be the best choice when used in desserts or baked goods. That same flavor would really shine on a turkey sandwich, though.

When it comes to flavor, sour cream and mayonnaise have nothing in common. Sour cream is light and tangy, while mayonnaise is rich and eggy. The two share similar texture and viscosity, so sour cream is an excellent substitution in most raw recipes that call for mayonnaise. It doesn't have the same fat content as mayonnaise, so consider adding a little olive oil to the sour cream to amp up the richness.

Use sour cream as a mayonnaise replacement in salad dressings or for your next batch of deviled eggs. The sour flavor will add a fun spin to these classic recipes. This substitution also works well in baked goods to add moisture to cakes and muffins, but sour cream wouldn't be a good choice for other cooked recipes, like searing meats and making grilled cheese. It just doesn't transmit heat the same way as fat-rich mayonnaise.

Greek yogurt has a nice, thick texture, which is similar enough to mayonnaise's thick, spoonable consistency. Like sour cream, we recommend adding a few tablespoons of oil to Greek yogurt when using it as a salad dressing since it's not as naturally rich. This is especially true if you're using nonfat yogurt.

When it comes to the type of yogurt to use for this swap, remember that there's a difference between Greek yogurt and regular yogurt. We recommend using the former because it's strained, giving it a thicker consistency. It's also best to look for unflavored yogurt, as added sugar or fruit flavors could cause weird flavor interactions.

Hummus is another one of our go-to substitutes for mayonnaise on sandwiches and wraps. This vegan-friendly alternative to egg-rich mayonnaise is made from chickpeas, tahini, lemon juice, and spices. It contains more protein and fiber than most condiments, giving it healthy bonus points.

It would be weird to use hummus in baked goods, as the flavors of spiced hummus would clash with something like chocolate cake or blueberry muffins. On the other hand, it's a perfect substitute when used as a sandwich spread, and these flavors also work for dishes like deviled egg filling. If you're concerned about flavor interactions, you can always make homemade hummus and skip the garlic and spices.

If you want to add a bold flavor to potato salad, tuna salad, or egg salad, use mustard as a substitute for mayonnaise. You can use any type of mustard, from tart yellow mustard to mild Dijon or gritty whole-grain mustard. Of course, mustard's strong flavor makes it less than ideal for use in baked desserts, but it works for most raw applications where the flavor is appropriate. It's also a good swap for searing meats, like mustard-crusted rack of lamb.

Mustard is also a wonderful choice when making salad dressings, as mustard acts as an emulsifier like eggs and mayonnaise. According to America's Test Kitchen, whole-grain mustard creates the most stable emulsions, and Dijon mustard is a suitable choice, too.

This thick cheese is iconic for its use on bagels, but it can also be used in many recipes that call for mayonnaise. It's best to soften cream cheese before using it, leaving it on the counter for 15 to 20 minutes, briefly heating it in the microwave, or placing it in warm water for about ten minutes.

To get the consistency right, we recommend beating cream cheese to make it spreadable. That could be done by hand with a whisk, but it's much easier with an electric hand mixer or a stand mixer. When using cream cheese for dressings or bound salads, try mixing it with yogurt or sour cream to get the right consistency. If you prefer, you can use mascarpone here. It's richer than cream cheese, but it works just as well.

We love using bean puree in surprising ways, like as a way to add more protein to pizza. These purees can also be used as a swap for almost every mayonnaise recipe. A white bean puree works really well as a spread for sandwiches or wraps, and it also works like mayonnaise to add body to dressings.

You can even bake with beans. The Bake School confirms that adding pureed canned beans to a cake will add the same level of moisture as eggs or mayonnaise. Your only choice here is which beans to use. For example, white beans have a mild taste, while lima beans boast a distinctly savory flavor.

There are several unconventional ways to use tofu, and replacing mayonnaise is one of them. Silken tofu can be turned into vegan mayonnaise by blending it until it's smooth. It's also okay to use in baked goods instead of eggs, which means it can also be used as a replacement for mayonnaise in baked goods. A general rule of thumb is to use 1/4 cup of tofu for each egg or every three tablespoons of mayonnaise.

Not all types of tofu make good mayonnaise substitutes, though. Firm and extra-firm tofu has been pressed to remove the moisture, so its texture is better suited for pan-frying or turning into crumbles. Stick with soft or silken tofu as a mayonnaise substitute because of its naturally custard-like consistency.

This mayonnaise-based dressing is the typical accompaniment for seafood dishes like fish and chips, but tartar sauce doesn't only have to be a seafood condiment. To make tartar sauce, mayonnaise is enriched with flavorful herbs, lemon juice, and relish or chopped pickles. Some recipes also include salty capers and olives in the mix.

Put it all together, and you have a flavor-packed sauce that would taste great on a sandwich instead of mayonnaise. Those flavors would also work well with salads like tuna or egg salad. The chunky pickles in tartar sauce will stand out, so don't plan to use this one for any recipe that requires a smooth condiment.

If you're planning to use mayonnaise to create a crusty exterior on grilled cheese sandwiches, try using butter instead. Butter has a similar fat content to mayonnaise, so the two can be used interchangeably when cooking to promote the Maillard reaction (the chemical reaction that gives foods that appealing, crispy, brown exterior).

This suggestion only applies to cooked applications, as butter's texture would make a very poor substitute for mayonnaise in raw recipes. When raw, its texture is either too hard or too soft, depending on the ambient temperature.

We're always excited to learn about new plant-based substitutes, so we were thrilled when we learned that coconut cream makes a good substitute for mayonnaise. It's rich and thick, and it's flavor lends a tropical vibe. That might not be a fit for a roast beef sandwich, but it'd be perfect for a fun twist on chicken salad.

There are several coconut-based products at the grocery store, and there's a big difference between coconut milk and coconut cream. Look for the container that's specifically labeled as "coconut cream." Regular coconut milk will be too watery, and coconut cream contains less water than coconut milk and has more fat, giving it a suitable consistency for replacing mayonnaise. Avoid anything called cream of coconut, which has added sugar.