Mayonnaise is a staple condiment found in most refrigerators and used to make sandwiches, dips, and more. But did you know that mayonnaise can also be used in baking? It’s true! Mayonnaise can provide moisture, richness, and lift to baked goods. Using mayonnaise in baking might sound a little strange at first, but once you understand the science behind it, you’ll see why it works so well.
In this article, we’ll dive into what exactly mayonnaise does in baked goods and why it’s so effective. We’ll also provide recipes and tips for successfully using mayonnaise in your baking. Read on to unlock the power of mayonnaise in your cookies, cakes, breads, and more!
What is Mayonnaise?
Before jumping into how to use mayonnaise in baking, let’s start with the basics – what is mayonnaise? Mayonnaise is an emulsion, which means it is a mixture of two liquids that normally don’t combine well – oil and water. These two ingredients are brought together through the use of an emulsifier like egg yolks or mustard.
The typical ingredients in mayonnaise are:
- Oil – Usually a neutral flavored oil like canola or vegetable oil. The oil makes up 70-80% of mayonnaise.
- Egg yolks – Egg yolks act as the emulsifier to bind the oil and water together. They also contribute moisture.
- Acid – An acidic ingredient like lemon juice, vinegar, or mustard helps stabilize the emulsion.
- Water – A small amount of water or other aqueous liquid like lemon juice.
- Salt and seasonings – Salt enhances flavor. Herbs, garlic, etc can also be added for flavor.
When these ingredients are blended together properly, the result is a thick, creamy, and spreadable condiment that is mayonnaise. The high oil content gives mayonnaise a rich mouthfeel and flavor.
How Does Mayonnaise Work in Baking?
Now that we know what mayonnaise is made of, we can understand the science behind how it works in baked goods. Here are the key ways that mayonnaise impacts baking:
Adds Moisture
The water and egg yolks in mayonnaise help add moisture to baked goods. This can help cakes, cookies and breads stay fresh and soft for longer. The moisture contributes to the overall tenderness of baked goods.
Contributes Richness
With oil making up 70-80% of mayonnaise, it adds a richness and mouthfeel to baked goods like cakes and cookies. The oil tenderizes and moisturizes from the inside out.
Acts as a Leavening Agent
The emulsifiers in mayonnaise like lecithin from the egg yolks strengthen the gluten network in items like cakes. This allows the cake to rise higher with a tender, moist crumb.
The acidity from ingredients like vinegar or lemon juice also help baking soda and baking powder react to give more rise.
Adds Flavor
In addition to moisture and richness, mayonnaise can add flavor to baked goods depending on the type used. Mayonnaise with garlic, herbs, chipotle, etc will impart subtle flavors.
You can also make your own flavored mayonnaise to customize for a recipe.
Improves Texture
The water, fat, and emulsifiers in mayonnaise all work together to improve texture in baking.
Oil tenderizes, egg yolks add structure, and the moisture keeps things soft – all leading to desirable textures in cakes, cookies, and quick breads.
Easy to Incorporate
Since mayonnaise is already a smooth emulsion, it mixes into batter easily and evenly distributes throughout. This allows it to deliver moisture, richness, leavening power, and flavor consistently in recipes.
How to Substitute Mayonnaise in Baking
Most baking recipes that call for mayonnaise only use a small amount – usually 1/4 cup to 1/2 cup. It’s providing moisture, leavening, and slight flavors more than anything.
Here are the best substitutes for mayonnaise in baking recipes:
| Substitute | Ratio |
|---|---|
| Greek yogurt | 1:1 |
| Sour cream | 1:1 |
| Buttermilk | 1:1 |
| Milk | 1:1 |
| Vegetable or canola oil | 3:4 (3/4 cup oil for every 1 cup mayo) |
| Eggs | 2 eggs per 1 cup mayo |
Greek yogurt, sour cream, and buttermilk will provide a similar creamy richness and moisture. Milk will work to add moisture while oil can help mimic some of the fat content. Eggs substitute some of the emulsifiers and leavening ability.
You can also make your own quick mayonnaise substitute by whisking together 1 egg yolk, 1 tsp Dijon mustard, 1 Tbsp lemon juice or vinegar, and 3/4 cup vegetable oil. This can replace 1 cup mayonnaise.
The texture, moisture, and height might vary slightly with substitutions, but overall the baked good will turn out very similar.
Tips for Using Mayonnaise in Baking
Using mayonnaise in baking is simple, but there are some tips that will help maximize results:
- Use regular, full-fat mayonnaise for the best moisture and richness.
- Always allow ingredients like flour or cocoa powder to fully incorporate to avoid streaking.
- Add mayonnaise to the wet ingredients when mixing a baked recipe.
- If the batter seems too thick, thin it with a bit of milk or water.
- For chocolate recipes, use an actual chocolate mayo made with cocoa powder.
- Store baked goods with mayo well wrapped and refrigerated.
Sticking to full-fat, regular mayonnaise as the recipe states yields the best texture. When adding mayo to a recipe, incorporate with the other wet ingredients first before adding dry ones.
If your recipe seems dry, don’t be afraid to thin with a touch more milk or water. For chocolate cakes or cookies using mayo, opt for a chocolate mayo made with cocoa powder for a boost of chocolate flavor.
Finally, since mayo is perishable, be sure to refrigerate any baked goods made with mayonnaise and wrap them well.
Recipes Using Mayonnaise in Baking
Now that you understand the merits of mayonnaise in baked goods, here are some great recipes to try it out:
Classic Yellow Cake
Mayonnaise gives this yellow cake an incredible soft crumb and tangy flavor. The egg yolks keep it nice and moist too.
Ingredients
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup mayonnaise
- 1 1/4 cups sugar
- 2 large eggs
- 2 tsp vanilla
- 1/2 cup milk
Instructions
- Preheat oven to 350°F. Grease a 9×13 pan or two round cake pans.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat together the mayonnaise and sugar until combined.
- Beat in the eggs and vanilla.
- Gradually mix in the dry ingredients alternately with the milk.
- Pour batter into prepared pan(s).
- Bake for 30-40 minutes until a toothpick comes out clean.
- Cool, then top with desired frosting.
Chocolate Mayonnaise Cookies
Chocolate, oats, and coconut come together for a very moist cookie thanks to mayo.
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup rolled oats
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Beat together mayonnaise, sugar, egg and vanilla.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
- Gradually mix dry ingredients into wet until just combined.
- Fold in oats, coconut and chocolate chips.
- Drop tablespoon sized balls of dough onto a baking sheet.
- Bake for 8-10 minutes.
Blueberry Mayo Muffins
Bursting with juicy blueberries, these muffins stay ultra moist thanks to mayo.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 egg
- 3/4 cup mayonnaise
- 1 tsp vanilla
- 1 cup milk
- 1 1/2 cups blueberries
Instructions
- Preheat oven to 400°F. Grease a 12 cup muffin tin.
- In a bowl, mix together flour, baking powder, salt and sugar.
- In another bowl, beat the egg. Then whisk in mayonnaise, vanilla and milk.
- Add the wet ingredients to the dry and mix just until combined. Fold in blueberries.
- Divide batter evenly into the muffin cups.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Allow to cool 5 minutes before removing from pan.
Frequently Asked Questions
Why use mayonnaise instead of oil or butter in baking?
Mayonnaise provides more moisture and leavening power than just oil or butter. The egg yolks and acidity help baked goods like cakes rise higher with a softer crumb.
What’s the difference between using mayo versus sour cream or yogurt in baking?
While sour cream and yogurt work well in place of mayo, mayonnaise has higher fat content for more richness and tenderness. The acidic level also varies between the ingredients.
Can I make baked goods with mayonnaise healthier?
Yes! Try using reduced-fat mayonnaise and experiment with swapping some of the oil with unsweetened applesauce or mashed banana to cut down on fat and calories.
What desserts work well using mayonnaise?
Mayonnaise shines in cookies, cakes, muffins, quick breads, and even brownies. Stay away from delicate pastries like croissants where its moisture would create issues.
Is homemade mayonnaise better to use in baking?
Store-bought works fine, but homemade mayo allows you to control the flavor and use high quality ingredients. Adding citrus, herbs, spices, etc boosts the flavor in baked goods.
Conclusion
As you can see, mayonnaise in baking provides ample benefits from moisture to lift. Now that you understand how mayonnaise works, try incorporating it into your cakes, cookies, muffins, and more. With just a small amount, mayonnaise keeps baked goods fresh, tender, and moist for days. Grab your favorite mayo flavor and let your next baking adventure begin!