Yes — use mayonnaise instead of greek yogurt 1:1. The recipe asks for Greek yogurt — a marinade, a light dressing, a dollop on a curry — and you have mayonnaise. The swap is 1:1 in cold food, but it runs in the rich direction: mayonnaise brings fat where yogurt brings tang and protein, so the dish gets heavier and loses its fresh edge.
How much mayonnaise to use
| Greek yogurt in the recipe | Mayonnaise to use |
|---|---|
| 1 tbsp | 1 tbsp |
| 1/4 cup | 1/4 cup |
| 1/3 cup | 1/3 cup |
| 1/2 cup | 1/2 cup |
| 3/4 cup | 3/4 cup |
| 1 cup | 1 cup |
| 2 cups | 2 cups |
The ratio is 1:1. All amounts above are approximate — measure with a tablespoon or a measuring jug, and taste as you go.
Worked example 1: a sandwich spread
A sandwich asks for 2 tablespoons of Greek yogurt as a light spread under smoked salmon. Use 2 tablespoons of mayonnaise instead and the sandwich will be richer and smoother, with less tang. It works, because the salmon is strong enough to carry either spread, but the sandwich loses the fresh, sharp note that yogurt gives. Add a squeeze of lemon to the mayonnaise to put some of it back.
Worked example 2: a creamy salad dressing
A dressing asks for 1/2 cup of Greek yogurt, lemon juice and herbs. Use 1/2 cup of mayonnaise instead, and leave the lemon juice in — the mayonnaise needs it, where the yogurt did not. Thin it with a tablespoon of water or milk, because mayonnaise is thicker than yogurt and the dressing can end up too heavy to pour. The result is a richer, more indulgent dressing that suits a robust salad better than a delicate one.
Worked example 3: the wrong recipe — a yogurt marinade
A chicken marinade asks for 1 cup of Greek yogurt, and the yogurt is doing chemical work: its lactic acid and enzymes tenderise the meat over several hours. Mayonnaise cannot do that — it coats the chicken in fat and does nothing to tenderise it, and after hours in the fridge the chicken will be greasy rather than tender. The lesson is that yogurt is an active ingredient, not just a spread, and fat cannot replace acid.
What changes when you use mayonnaise
Texture is the first thing that changes, flavour the second. Creamy spreads all swap 1:1 in sandwiches and dips, so the amount never needs maths, but richness and tang shift with every choice. Mayonnaise is the richest and the most neutral, with a smooth, almost silky body. Sour cream is tangier and a little looser, and it thins when it warms. Greek yogurt is the tangiest and the lightest, with a fresh acidity that wakes up a sandwich but can curdle if it is heated hard. Hummus is thicker and earthier, with a nutty, savoury depth, and mashed avocado is the softest and most buttery, but it browns within the hour. The practical difference is heat: mayonnaise splits when it is heated, so it belongs in cold food, while sour cream and yogurt can be warmed gently but should never be boiled. Choose by the job — richness, tang, or freshness — not just by what is in the fridge.
When not to substitute
Do not use mayonnaise where yogurt is doing active work — marinades, tenderising, and any recipe where the yogurt's acidity activates baking soda. Do not heat mayonnaise, and do not use it when the dish depends on yogurt's freshness, such as a raita or a tzatziki, where the swap turns a light, cooling dish into a heavy one.
Method and source
The 1:1 ratio comes from the CookScale substitution data, which records that creamy spreads swap 1:1 in sandwiches and dips and that richness and tang are what change. This is a spoon-for-spoon swap, so no weighing or density figure applies; a tablespoon of one spread replaces a tablespoon of another. Treat the result as approximate: brands vary in thickness, especially Greek yogurt and hummus, so spread a little, taste, and add more rather than piling it on at once. The same data warns not to heat mayonnaise — it splits — and that warning is the one rule in this family that has no exceptions.
Practical guidance
Keep these spreads in small tubs and label the date you opened them, because a swap made with a tired tub is worse than no swap at all. Sour cream and Greek yogurt keep about two weeks once opened; mayonnaise keeps much longer, and hummus about a week. If you are swapping for health reasons, Greek yogurt is the lightest choice, but add it at the end of cooking and keep the heat low, or stir it in off the heat entirely. For sandwiches, spread the wetter ingredient — yogurt or sour cream — on the bread first and add the filling on top, so the bread does not go soggy. And when avocado is the substitute, a squeeze of lemon juice buys you an extra hour before it browns.
Add lemon juice to the mayonnaise — a teaspoon per 1/4 cup — to replace the tang that Greek yogurt would have brought. And thin it slightly with water or milk if the recipe expects yogurt's looser texture.
Buying and storing
A spread that has been open for a while can still be good, but check it before you use it in a swap: taste a little on its own, and if it is sharper than you remember, use a little less of it and let the other ingredients carry the dish. Hummus dries out once it is open, so press cling film directly onto the surface before you put the lid on, which keeps it smooth. Avocado browns within the hour, so mash it just before you need it, and add lemon juice the moment it is mashed. Mayonnaise is the most forgiving of the family — it keeps for weeks — but it picks up fridge smells, so keep the lid on tight and do not leave it open on the counter while you cook.
Frequently asked questions
Can I use mayonnaise instead of Greek yogurt?
Yes, 1:1, in cold food such as sandwiches and dressings. The result is richer and less tangy, so add a squeeze of lemon juice. Never heat it, and never use it in a marinade, where yogurt's acid does real work.
Is mayonnaise or Greek yogurt better in a dressing?
Greek yogurt is lighter and tangier; mayonnaise is richer and smoother. For a light salad, yogurt wins; for a rich, indulgent dressing, mayonnaise wins. Half and half is often the best of both.
Can I use mayonnaise instead of yogurt in a curry?
Not well. Yogurt cools and tangs a curry, while mayonnaise is too rich and can split in the heat. Stir in cream or coconut milk instead, or serve the yogurt on the side.
Does mayonnaise work instead of yogurt in baking?
Poorly. Yogurt's acidity activates baking soda and tenderises crumb; mayonnaise has no acidity and adds only fat. The bake will be moist but may not rise properly.