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🥚

Low GI

Homemade Mayonnaise Calories

Egg and oil-based sauce made at home

CALORIES

680kcal

GI

0low

POTASSIUM

18mg

FIBER

0g

Homemade Mayonnaise Nutrition Facts

Selected: 100 g

680

KCAL / 100G

Carbs

1g

· 1%

Protein

1.2g

· 1%

Fat

75g

· 98%

Fiber

0g

Homemade Mayonnaise Vitamins & Minerals

Vitamins

Vitamin K

60µg · 50% DV

Vitamin E

7mg · 47% DV

Biotin

6µg · 20% DV

Vitamin A

70µg · 8% DV

Minerals

Sodium

680mg · 30% DV

Selenium

2µg · 4% DV

Phosphorus

20mg · 3% DV

Iodine

3µg · 2% DV

Homemade Mayonnaise Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Homemade Mayonnaise Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Homemade Mayonnaise Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Homemade Mayonnaise Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Homemade Mayonnaise Fat Profile

SATURATED

11g

MONOUNSATURATED

32g

POLYUNSATURATED

28g

⚖️

Omega 6:3 ratio 45:1

Above the ideal 4:1 (45:1).

Foods Similar to Homemade Mayonnaise

🧈

Butter

717 kcal

🫒

Olive oil

884 kcal

💊

Fish Oil Capsule

900 kcal

🥥

Coconut oil

862 kcal

🥥

Coconut milk

230 kcal

🌻🛢️

Sunflower Oil

884 kcal

🛢️

Oil

884 kcal

🛢️

MCT Oil

860 kcal

Homemade Mayonnaise — Frequently Asked Questions

Why does homemade mayonnaise split?

It can split when the oil is added too quickly or when the ingredients are at very different temperatures. Bringing the egg and oil to room temperature and adding the oil in a thin, steady stream helps form a stable emulsion.

How can you fix split homemade mayonnaise?

Whisk a fresh egg yolk or a teaspoon of water in a clean bowl, then slowly whisk the split mayonnaise into it. This often allows the emulsion to come back together.

How long does homemade mayonnaise keep in the fridge?

Keep mayonnaise made with raw egg in a clean, sealed container in the refrigerator and ideally use it within 2 to 3 days. Discard it if the smell, colour, or texture changes.

Can homemade mayonnaise be frozen?

Freezing is not recommended because the emulsion usually separates after thawing, leaving a grainy or watery texture. Making smaller batches is a better approach.

Does lemon juice or vinegar make homemade mayonnaise safe?

Acid improves flavour and supports the emulsion, but it does not fully remove food-safety risks associated with raw egg. People who are pregnant, immunocompromised, very young, or older should choose pasteurized eggs.

Which oil is best for homemade mayonnaise?

A neutral oil such as sunflower oil, or a mild olive oil, gives a balanced flavour. Extra-virgin olive oil can taste noticeably bitter in mayonnaise, so it is often blended with a neutral oil.

How do you stop homemade mayonnaise from tasting bitter?

Some olive oils develop a stronger bitter perception when vigorously blended. Use a mild olive oil, combine it with a neutral oil, and avoid over-blending once the mayonnaise has thickened.

How is homemade mayonnaise different from store-bought mayonnaise?

Homemade mayonnaise has a fresher taste and lets you control the ingredients, but it has a much shorter shelf life. Commercial versions usually last longer because of pasteurization, acidity control, and stabilizers.

Can homemade mayonnaise be added to hot food?

Mayonnaise can separate when exposed to high heat, so it should not be boiled into soups or sauces. Stir it into warm dishes just before serving, or use only gentle heat.

Is mayonnaise just oil?

No. Oil is the main ingredient, but mayonnaise is an emulsion of oil with egg yolk, acidic liquid, and seasonings. Lecithin in the egg yolk helps keep the oil and water-based ingredients combined.

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Nutrition data compiled from USDA FoodData Central and scientific sources.