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Egg and oil-based sauce made at home
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
680
KCAL / 100G
Carbs
1g
· 1%
Protein
1.2g
· 1%
Fat
75g
· 98%
Fiber
0g
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
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
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
SATURATED
11g
MONOUNSATURATED
32g
POLYUNSATURATED
28g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
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.
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.
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.
Freezing is not recommended because the emulsion usually separates after thawing, leaving a grainy or watery texture. Making smaller batches is a better approach.
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.
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.
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.
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.
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.
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.