Yes, mayo is used in baking. It can be used as a substitute for eggs, oil, and butter in some recipes.
Mayonnaise is a combination of eggs, oil, and vinegar, which are common ingredients in baking. It adds moisture to baked goods and makes cakes and doughnuts super tender. It can also create the flakiest pie crust and make scrambled eggs fluffy.
Baking with mayonnaise dates back to the early 20th century, and it has been helping bakers make softer, moister cakes for nearly a century.
Some recipes that use mayonnaise include chocolate cake, cookies, bread, and muffins.
Mayo works best as a butter substitute in doughs and batters when butter isn’t the star flavor, when they get their structure from somewhere else (like flour), and when the butter isn’t doing something incredibly important.
What types of baked goods can be made with mayonnaise?
Mayonnaise can be used in a variety of baked goods to add moisture and make them tender.
Here are some examples of baked goods that can be made with mayonnaise:
- Cookies: Mayonnaise cookies are a thing and they are ultra-moist and delicious.
- Cakes: It can make cakes super tender and moist.
- Bread: Mayonnaise can make light and fuffy in bread recipes.
- Muffins: Mayonnaise can be used in muffin recipes to make them light and fluffy.
Mayonnaise can also be used as a substitute for butter in some recipes, such as cake batters, brownie batters, cookie doughs, and dinner rolls, where the butter isn’t the star flavor and isn’t doing something incredibly important.
Can mayonnaise be used in savory baked goods?
Yes, mayonnaise can be used in savory baked goods. Mayonnaise is a versatile ingredient that can be used in a variety of recipes, including savory ones.
It is essential as a substitute for butter, oil, and eggs in many recipes, which makes it a great ingredient for savory baked goods.
Here are some examples of savory baked goods that mayonnaise make light and fluffy.
- Savory muffins
- Biscuits
- Quiches
- Savory bread
What does mayo replace in baking?
Mayonnaise can replace both eggs and oil in baking. In a mayonnaise cake, mayonnaise replaces the egg and butter or oil in the cake.
Mayonnaise works as a substitute for oil in many different recipes, including cakes, cookies, breading for chicken strips, or as a substitute for just about any recipe that calls for eggs and oil.
If you wish to use mayo in place of eggs, just substitute two or three tablespoons of mayo for every egg in the recipe.
For oil, you will just replace the oil with mayo in the same quantity. Mayo works best as a butter substitute in doughs and batters when butter isn’t the star flavor, when they get their structure from somewhere else (like flour).
Other substitutes for mayonnaise when baking a cake include yogurt and egg yolks with oil whipped into them to form an emulsion.
