Fats & Oils Substitutes

Butter provides fat, flavor, and structure. In baking it creates flakiness and tenderness. The substitute depends on the function.

Olive oil is a liquid fat with a distinctive fruity flavor. In cooking it serves as a heat medium; in baking it adds moisture.

Mayonnaise is an emulsion of oil, egg yolks, and acid (vinegar or lemon). It adds fat, creaminess, and tang in both spreads and baking.

Neutral-flavored liquid fat used in baking, frying, and sautéing.

Dairy fat essential in baking for flavor, tenderness, and structure.

Solid vegetable fat that creates flaky pastry and tender texture in baking.

Rendered pig fat traditional in pastry and frying.

Clarified butter with rich, nutty, buttery flavor and high smoke point.

Rendered pork fat with high smoke point. Creates exceptionally flaky pastry.

Nutty, aromatic oil pressed from sesame seeds. Used for flavoring in Asian cuisine.