10 Simple Mayonnaise Substitutes for Every Kind of Recipe
What to do when you run out of this classic condiment.
Mayonnaise, the classic condiment made from egg yolks, oil, and vinegar or lemon juice, is rich, creamy, tangy, and all-around wonderful. On top of that, it can contribute to breakfast, lunch, dinner, AND dessert. But what if you – gasp – run out? We have the best mayonnaise substitutes for when you're in a bind.
What Does Mayonnaise Taste Like and How Is It Used?
Mayonnaise tends to be a love it or hate it product. But the one thing that can't be debated is its pure usefulness and expansiveness in the kitchen. Being oil-based, mayonnaise adds the perfect fat to all sorts of dishes, and if open to it, it would be hard not to discover at least ONE thing to like.
Related: Our Guide to Mayonnaise Will Help You Master Shortcut Cooking
Mayonnaise is tangy, with a custard-like texture and smooth, creamy consistency. The uses go on and on and range from the simple, like smeared on a turkey sandwich or a BLT, to the more complex, like in a cold salad, mixed into mashed potatoes, or stirred into a batter for quiche or cake.
Allrecipes
It's darn near impossible to run out of things to use mayonnaise in, but if you need help, we have all the recipes you could need.
Best Mayonnaise Substitutes
Miracle Whip
This dressing is the closest to mayonnaise, with just about the exact same texture, and is made with the same ingredients, but adds sugar or high fructose corn syrup, water, and extra spices like garlic, paprika, and mustard. It may be a good idea to to adjust some things in the recipe to account for the additional sweetness, but if you're just putting it on a ham sandwich, you're probably good.
Greek Yogurt
Season some Greek yogurt with salt and pepper and it'll work great. This is best when you need a lighter, egg-free substitute and you'll get the bonus of fresher flavor. Steer clear of super savory, raw preparations, though, like potato salad.
Dotdash Meredith Food Studios
Get the recipe: Southern Potato Salad
Aquafaba
If you practice a vegan diet, you're familiar with the water left over from a can of chickpeas. When whipped, it's used as an egg-white substitute in everything from baked goods to cocktails. And that's exactly what this substitution should be used for – baked goods. Or, as you whisk, drizzle in some oil until the taste and texture resembles mayo and viola – the perfect stand in for pretty much everything.
Sour Cream
Mayo is rich and eggy, and sour cream is light and incredibly tangy. But the textures are similar. This would work well in a cold salad where mayo is the binder, your next tray of deviled eggs, baked stuff, etc.
Related: 25 Strange and Wonderful Ways To Use Mayonnaise
Butter
The best use for butter is on the outside of a slice of bread if you're out of mayonnaise. That grilled cheese or panini sandwich needs a slick of something to get it perfectly crispy.
Tahini
Tahini is a sesame seed paste most known for the part it plays in hummus – giving it a distinctive, yet subtly nutty flavor. Mix an equal amount of tahini with lemon juice and water and it'll taste more akin to mayo, but it will be a bit thinner so keep that in mind. It wouldn't work on the outside of that bread like butter will, but some salads, vegetable sandwiches, or baked fish will work well.
Avocado
Sending in some avocado in place of mayonnaise is a fresh idea. It's perfect for sandwiches, specifically a BLT, or burger to still add that fat – but pure, healthy fats. This would not be great in cooked applications, but you could put some in a food processer and add a little water or oil to make a creamy spread. Blended avocado will make your deviled eggs look more like something out of 'Green Eggs and Ham', but they'll be delicious.
Get the recipe: Air Fryer Roasted Brussels Sprouts with Maple-Mustard Mayo
Tofu
Silken tofu blended until smooth is the perfect way to make a vegan mayo. Use this in any place you would use mayo, except baked goods. It's unlikely the result will be the same.
Make Your Own
If you run out, you can always make your own. Making mayonnaise is a simple matter of whisking egg yolks with vinegar or lemon juice and streaming in oil until it all comes together. The homemade stuff doesn't last nearly as long (about 3 days, to be exact), but the flavor is unmatched.
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