Sauces & spices
Practical guidance for making silky, stable mayonnaise alternatives using aquafaba or yogurt for lighter spreads and dressings reliably at home.
A thorough, practical guide that teaches home cooks how aquafaba and yogurt-based emulsions can mimic traditional mayo, offering stability, texture, flavor control, and versatile applications across salads, sandwiches, and plant-forward meals.
Published by
Linda Wilson
August 02, 2025 - 3 min Read
Emulsions bridge texture and flavor by combining oil with a watery base, converting separate liquids into a smooth, cohesive sauce. In the realm of mayonnaise substitutes, aquafaba—the chickpea cooking liquid—acts like egg yolk’s emulsifying anchor, while yogurt supplies protein and tang to create a lighter mouthfeel. Your goal is a glossy, stable emulsion that holds through chilling and gentle reheating, not a broken, runny sauce. Start with a neutral oil such as canola or light olive, and keep the acid balanced with lemon juice or white wine vinegar. Temperature matters: keep ingredients at room temperature to encourage smooth blenders rather than separation.
For aquafaba-based mayo alternatives, begin with a measured cup of aquafaba, whisked or blended with a teaspoon of Dijon for bite and a pinch of salt to sharpen flavors. Slowly drizzle warm oil in a thin, steady stream while the blender runs, enabling the liquid to hydrate the proteins and form a stable network. If the mixture stiffens too quickly, pause to scrape the sides and adjust with a splash of water or lemon juice. Flavor can be layered after the base stabilizes: minced garlic, herbs, or a touch of miso paste heighten savor without overpowering the delicate body of aquafaba emulsions.
Balance and texture emerge from measured technique and careful seasoning.
Yogurt-based emulsions lean on the acidity and dairy proteins to assist oil incorporation, yielding a velvety spread with fewer calories than tradition. Choose thick, unsweetened yogurt—Greek-style if you want extra body—and strain briefly if needed to remove excess whey. Begin with equal parts yogurt and oil for a gentle texture, then whisk in a teaspoon of lemon juice or apple cider vinegar to sharpen brightness without thinning. A soft grip of salt acts as a flavor enhancer, while a dab of honey or maple syrup can balance sharp tang for dressings. If the mixture seems too thick, thin gradually with small additions of water or stock.
The blending technique matters as much as the ingredients. Start blending the base (aquafaba or yogurt) with a small amount of oil to form a creamy foundation, then progressively incorporate the remaining oil while maintaining a steady speed. Temperature stability prevents the emulsion from breaking; keep tools dry and free from stray moisture. A handheld blender provides quick, controlled emulsification, though a whisk with steady, confident strokes can work in a pinch. If your sauce shows tiny oil droplets on the surface, whisk vigorously while adding a splash of water, and consider a brief rest—emulsions often recover after a short pause.
Consistency is king; test, adjust, and refine with small trials.
When adjusting acidity, aim for brightness without harshness. Aquafaba emulsions respond well to a touch of citrus, but avoid overpowering a delicate base with aggressive vinegars. Introduce acidity gradually, tasting after each addition. To mimic traditional mayo’s body, you can blend in a small amount of neutral-tasting oil at the end to achieve a smoother finish. Herbs, minced shallot, or capers can impart complexity without destabilizing the structure. If a finishing oil is added, select a flavor that complements the overall dish—sesame oil for an Asian-inspired dressing or avocado oil for a rich, modern note.
In yogurt-based spreads, salt, lemon, and a light sweetener can balance tang without masking the dairy character. A pinch of garlic powder or onion powder adds depth, while chopped fresh herbs lift the mouthfeel with color and fragrance. For extra silk, strain the final sauce through a fine sieve to remove bits and smooth the surface. If your dressing separates after refrigeration, whisk or re-blend briefly, then hydrate with a teaspoon of yogurt or water. Consider portioning into airtight jars for ready-to-use sauces throughout the week, stored in the refrigerator to retain freshness.
Flavor intelligence and practical storage extend usability.
Stability often hinges on pH, temperature, and oil choice. A cooler kitchen helps preserve the emulsion once set, but dipping to room temperature before use improves spreadability. Neutral oils—peanut, grapeseed, or light olive—offer clean profiles that don’t complicate the base flavor. If your aquafaba emulsion remains too airy, reduce the aquafaba slightly or add a teaspoon of starch powder—like cornstarch dissolved in water—to tighten the structure. Yogurt emulsions benefit from straining to remove whey and achieving a thicker consistency that stands up to salads and sandwiches. Experiment with thickness by adding more oil or yogurt gradually until you reach your desired body.
Flavor layering is essential for versatile applications. Add lemon zest for lift, fresh dill for brightness, or smoked paprika for warmth without creating heavy notes. Mustard blends well with both aquafaba and yogurt bases, providing emulsification support while delivering tang and nuance. Sweetness can balance bitterness; a touch of honey or maple syrup harmonizes the profile for coleslaw or grain bowls. Always retaste after adding strong aromatics, as a single spoonful can shift the entire balance. Label each batch with date and base to track flavor development across weeks.
Practical experimentation yields flexible, reliable results at home.
Storage safeguards the integrity of these emulsions. Keep aquafaba-based sauces in airtight containers in the refrigerator for up to a week; yogurt-based emulsions may stay fresh slightly longer if strained and stored cold, though they should be used within seven days. Do not freeze dairy-based aphrodisiacs, as freezing can cause breakage and textural changes. If you notice separation after chilling, whisk vigorously or re-blend briefly while adding a teaspoon of water to rehydrate the emulsion. For portability, portion into small jars or squeeze bottles, which also reduces contamination risk and maintains consistent texture.
For meals on the go, these light mayo alternatives excel as sandwich spreads and salad dressings. Aquafaba variants pair well with crisp vegetables, corn kernels, and chickpea salads, providing a neutral canvas that carries herbal notes and citrus. Yogurt-based spreads suit grain bowls, toasted greens, and cucumber salads, where tangy freshness enhances earthy flavors. Use them as a base for dips or to emulsify vinaigrettes, achieving a creamy texture without heavy oils. With careful seasoning, they can mimic traditional mayo’s mouthfeel while supporting lighter, plant-forward menus.
A mindful approach to emulsions starts with clean equipment and precise measurements. Dry bowls and dry utensils prevent premature emulsification or unwanted moisture interference. Weighing ingredients is ideal for consistency, though accurate measuring cups work well in home kitchens. Keep a small whisk, spatula, and blender handy for rapid adjustments, especially when introducing new flavors or acids. Document quantities and outcomes in a kitchen notebook so you can reproduce successful batches. By tracking oil type, aquafaba or yogurt strength, and acid balance, you’ll develop a library of dependable mayo alternatives tailored to your pantry.
Ultimately, mastery comes from repeated practice, curiosity, and taste-based refinement. Start with a simple aquafaba base and a neutral oil, then expand with yogurt variants and additional seasonings. Learn how each base behaves under different pH environments and temperatures, and adjust your technique accordingly. With patience, you’ll craft silky emulsions that rival traditional mayonnaise in richness and stability, yet offer lighter profiles suitable for everyday meals. As confidence grows, you’ll confidently tailor textures to specific dishes—slightly looser for dressings, thicker for spreads, and ultra-smooth for premium sandwiches—without sacrificing flavor or longevity.
