1 tablespoon (medium) of Mayonnaise (Homemade) (15 g) has 102 calories. That works out to 680 calories per 100 g. It contains 0.2 g of carbs, 0.2 g of protein, 11.3 g of fat and 0 g of fiber. Its 1.2 mg of Vitamin E covers 8% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Mayonnaise (Homemade)?

Homemade mayonnaise is a thick emulsion made by whisking egg yolk with oil, then balancing its richness with lemon juice or vinegar. Making it at home lets you adjust the tang and texture, from softly spoonable to firm enough to hold a peak.

Its smooth, creamy character works well in sandwiches, potato or egg salad, and as a dip for chips or vegetables. It is familiar in many kitchens, though the seasonings and the dishes it accompanies vary by region. Mayonnaise is mostly fat and contributes little protein, so a small spoonful adds plenty of richness. For a lighter dressing, loosen it with yoghurt or a little lemon juice.

Mayonnaise (Homemade) Nutrition Facts

Selected: 100 g

680

KCAL / 100G

Carbs

· 0% DV

Protein

1.2g

· 2% DV

Fat

75g

· 96% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 1% · Protein 1% · Fat 98%

Mayonnaise (Homemade) Vitamins & Minerals

Vitamins

Vitamin E

8mg · 53% DV

Vitamin K

55µg · 46% DV

Biotin

6µg · 20% DV

0.5mg · 10% DV

Minerals

Sodium

350mg · 15% DV

Selenium

4µg · 7% DV

Phosphorus

25mg · 4% DV

Calcium

15mg · 2% DV

How Nutritious Is Mayonnaise (Homemade)?

Nutrient density

Low

25/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

2/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Mayonnaise (Homemade) Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

How to Burn Off Mayonnaise (Homemade)

To burn the 680 calories in 100 g:

🚶

168min

Walking (5 km/h)

🏃

69min

Running (8 km/h)

🚴

93min

Cycling

🏊

79min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Mayonnaise (Homemade) 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 Mayonnaise (Homemade) 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 Mayonnaise (Homemade) Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Mayonnaise (Homemade) Fat Profile

SATURATED

11g

MONOUNSATURATED

22g

POLYUNSATURATED

18g

⚖️

Omega 6:3 ratio 28.3:1

Above the ideal 4:1 (28.3:1).

Compare Mayonnaise (Homemade)

🥄vs🧈

Mayonnaise (Homemade) vs Butter37 kcal fewer per 100 g

→🥄vs🫒

Mayonnaise (Homemade) vs Olive oil204 kcal fewer per 100 g

→🥄vs💊

Mayonnaise (Homemade) vs Fish Oil Capsule220 kcal fewer per 100 g

→🥄vs🥥

Mayonnaise (Homemade) vs Coconut oil182 kcal fewer per 100 g

→

Foods Similar to Mayonnaise (Homemade)

🧈

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

Frequently Asked Questions About Mayonnaise (Homemade)

How do you make homemade mayonnaise?

Homemade mayonnaise is made by whisking egg with oil and an acid such as lemon juice or vinegar. Start by adding the oil drop by drop, then pour it in a thin stream as the mixture thickens to form a stable emulsion.

Why does homemade mayonnaise split?

Homemade mayonnaise usually splits when the oil is added too quickly or the ingredients are at very different temperatures. Add the oil gradually and bring the egg and other ingredients to room temperature before mixing.

How can you fix split homemade mayonnaise?

You can often fix split homemade mayonnaise by starting a fresh emulsion. Whisk a new egg yolk in a clean bowl, then slowly whisk in the split mixture until it becomes smooth and thick.

How long does homemade mayonnaise last in the fridge?

Keep homemade mayonnaise in a sealed container in the refrigerator and use it within 3–4 days. Because it contains raw egg, do not leave it at room temperature for extended periods or save a portion that has been sitting out.

Is homemade mayonnaise safe to eat when it contains raw egg?

Homemade mayonnaise made with raw egg carries a risk of foodborne illness. Use pasteurized eggs to reduce that risk; pregnant people, young children, older adults, and anyone with a weakened immune system should avoid mayonnaise made with unpasteurized eggs.

What oil is best for homemade mayonnaise?

A neutral-tasting oil, such as canola, sunflower, or grapeseed oil, works well in homemade mayonnaise. It lets the egg and lemon or vinegar flavor come through without making the sauce taste strongly of oil.

Can you make homemade mayonnaise with olive oil?

Yes, you can make homemade mayonnaise with olive oil, but extra-virgin olive oil can taste strong or bitter when whisked. For a milder flavor, use light olive oil or combine olive oil with a neutral-tasting oil.

Can homemade mayonnaise be frozen?

Freezing homemade mayonnaise is not recommended. The emulsion can separate as it thaws, leaving the sauce watery or grainy; make a smaller batch and keep it refrigerated instead.

Why is my homemade mayonnaise runny instead of thick?

Homemade mayonnaise often stays runny because the emulsion has not formed or too much oil was added too soon. Whisk steadily while adding the oil in a very thin stream; if it has already separated, start a new emulsion with an egg yolk.

What is the difference between homemade mayonnaise and store-bought mayonnaise?

Homemade mayonnaise is typically made with egg, oil, and lemon juice or vinegar, while store-bought versions may include added stabilizers or preservatives. Homemade mayonnaise lets you choose the ingredients and flavor, but it generally keeps for less time.

Have another question about Mayonnaise (Homemade)?

Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.

Scan calories with your camera

Instant AI nutrition analysis

Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026