Creamy emulsion of egg yolks, oil, and acid. Base for dressings, dips, and sandwich spreads.
Substitutes
Aioli — 1:1. Garlic-flavored mayonnaise with a richer, more aromatic profile. Both are egg-based oil emulsions with similar viscosity. Aioli adds a pungent garlic note that works well as a finishing spread.
Sour Cream — 1:1. Sour cream has similar creaminess with more tang and less fat. Works in dips, dressings, and sandwiches.
Greek Yogurt — 1:1. Greek yogurt is tangier and healthier. Excellent swap in dressings, dips, and chicken/tuna salads.
Plain Yogurt — 1:1. Tangier and lighter with approximately half the fat of mayonnaise. Fermented dairy adds a pleasant acidity. Great in cold dressings, dips, and coleslaw where richness is not critical.
Avocado Oil — 3/4 cup avocado oil per 1 cup mayonnaise (in dressings). Avocado oil provides the fat component. Add lemon juice and salt. Only for dressing applications.