Can mayonnaise be substituted for eggs and oil in baking?

You cannot directly substitute mayonnaise for eggs and oil in baking. While mayonnaise does contain both oil and egg yolks, the proportions are different from what a recipe would call for.

Here's why:

* Emulsification: Mayonnaise is a stable emulsion of oil and egg yolks. This means the oil droplets are evenly distributed within the egg yolk, creating a smooth, creamy texture. However, the ratio of oil to egg yolk in mayonnaise is not the same as what a recipe would typically use.

* Flavor: Mayonnaise has a distinct flavor that may not be suitable for all baked goods.

* Consistency: Mayonnaise is much thicker than a typical egg and oil mixture, which could alter the texture of your baked goods.

Instead of using mayonnaise as a direct substitute, consider these alternatives:

* For eggs:

* Use a commercial egg replacer.

* Use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).

* Use applesauce or mashed banana in some recipes (1/4 cup = 1 egg).

* For oil:

* Use an equal amount of melted butter or applesauce.

* Use vegetable shortening in some recipes.

Remember to adjust the amount of liquid in your recipe if you're using an alternative ingredient, and always test a small batch before baking the entire recipe.