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Mayonnaise substitution for a recipe

10 years ago

I have made a recipe similar to this one multi years ago, and plan on making it for potluck in a week.

Will plain yogurt or sour cream work just as well for the mayo in this recipe?MOLDED CHICKEN SALAD

1 (6 oz.) pkg. lemon Jello
2 c. boiling water
2 tbsp. lemon juice
1 tsp. salt
Pepper to taste
3 c. diced cooked chicken
2 c. mayonnaise
1 c. chopped celery
1 c. mandarin oranges
1 tbsp. grated onion
1 tsp. (scant) curry

Dissolve lemon Jello in boiling water; add lemon juice, salt and pepper and let cool. When it begins to set fold in all other ingredients. Place in 9 x 15 inch dish and chill until firm.

Featured Answer

User

10 years ago

last modified: 10 years ago

If you use yogurt, don't use Greek because it will have a sour taste. Regular yogurt is less assertive.

Why are you not using mayo?

I like this retro recipe!

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Comments (13)

lindac92
10 years ago
No....mayo is more sour than yogurt....and has a definite mustard flavor.
I'll bet you could doctor up either sour cream or yogurt ( I like the idea of sour cream better) by adding some lemon juice and some dijon mustard to boost the flavors.
But you aren't saving any fat calories....unless you are dealing with an egg allergy.
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Unopened mayo will still be perfectly good after the use-by date...at least a year, IME. Off topic but a good use for excess mayo is a topping for cauliflower. I nuke a whole (unbroken) head of cauliflower...in a pie plate with a couple tablespoons of water, Saran Wrap stretched over and sealed under the pie plate ...until it is almost done. Mix up 3/4-1 cup of mayo, a teaspoon or so of prepared mustard, dash of Worcestershire sauce and 1-2 T. finely minced onion. Remove Saran wrap from cooked cauliflower, spread the mayo mixture over the top of the cauliflower, add some grated Cheddar Cheese and return to the microwave...cooking until the cheese melts. This is one of our favorite ways to serve cauliflower; there are never any leftovers and it's rare that I manage even a tiny second helping between DS & DH. :(
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User
10 years ago
Interesting, I've never got sour from mayo. Sweet, yes, but sour? Never. Tart, never. Yogurt, yes on both.
glenda_al
Original Author
10 years ago
Thanks! I'll stick with mayo!
User
10 years ago
I use Duke's Light and it's fantastic.
glenda_al
Original Author
10 years ago
Always been a Hellman's person :o)
User
10 years ago
At least you're not Miracle Whip!
anoriginal
10 years ago
TWO CUPS of mayo seems like a LOT for a recipe that only has 3 cups of chicken in it?? I doubt using sour cream or yogurt would create a disaster, but definitely would have flavor different from mayo. Tangy compared to smooth.
lindac92
10 years ago
Mimi....read a recipe for mayonnaise....it contains lemon juice and vinegar...eggs and oil and mustard....no sugar.
Are you sure you are not thinking of Salad dressing? Miracle whip?
plllog
10 years ago
Were you trying to lighten it up? You could sub in like half a cup of well drained non-fat yoghurt for mayo, or beat in a couple of eggwhites and reduce the amount of water. Knowing the exact amount to make it come out right the first time takes judgment. I generally like to just stick with the recipe, or create a new one kind of cribbing off the old one, rather than just tinkering.
glenda_al
Original Author
10 years ago
It was just a passing "what if" thought!
carolb_w_fl_coastal_9/10
10 years ago
last modified: 10 years ago
I know this is late, but you might try 1/2 mayo, 1/2 sour cream...
glenda_al thanked carolb_w_fl_coastal_9/10
glenda_al
Original Author
10 years ago
I'm sticking with the original recipe. Thanks

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