Homemade mayonnaise

Homemade mayonnaise is a rich, creamy emulsion sauce traditionally made by slowly whisking oil into egg yolks with an acidic component like lemon juice or vinegar. Originating in France, it serves as a versatile base for countless dishes, from classic salads to dipping sauces and sandwich spreads.

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🍽️ Nutrition at a glance

Mayonnaise is very high in fat, providing a dense source of calories—roughly 90-100 calories per tablespoon—while containing minimal carbohydrates and protein. Its primary nutrients are unsaturated fats from the oil and small amounts of vitamins from the egg yolks.

Nutrition breakdown

Calories	180 kcal
Protein	0.2 g
Carbs	0.1 g
Fat	20 g
Fiber	0 g
Sugar	0 g
Sodium	105 mg
Vitamin E	2.5 mg
Vitamin K	5 mcg
Vitamin A	15 mcg
Choline	10 mg
Phosphorus	5 mg
Selenium	1 mcg
Manganese	0.1 mg
Iron	0.1 mg

Per 2 tablespoons (30 g) · estimated, varies by recipe

💡 What's interesting

What makes mayonnaise unique is its physical chemistry: it's a stable emulsion where oil droplets are suspended in a water-based liquid, a feat achieved through the lecithin in egg yolks acting as a natural emulsifier. Culturally, it's a cornerstone of French cuisine that has been adapted worldwide into countless regional variations.