Mayonnaise

Mayonnaise is a thick, creamy emulsion sauce made primarily from oil, egg yolks, and an acid like vinegar or lemon juice. It is a foundational condiment in French cuisine, though its origins trace back to the Spanish island of Menorca. It serves as a versatile base for countless other sauces and dressings.

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🍽️ Nutrition at a glance

Mayonnaise is extremely high in fat, with a negligible amount of carbohydrates or protein. A single tablespoon provides roughly 100 calories, almost entirely from fat, along with small amounts of vitamin E and vitamin K.

Nutrition breakdown

Calories	100 kcal
Protein	0.1 g
Carbs	0.1 g
Fat	11 g
Fiber	0 g
Sugar	0.1 g
Sodium	100 mg
Vitamin E	1.5 mg
Vitamin K	6.5 mcg
Vitamin A	5 mcg
Choline	5 mg
Sodium	100 mg
Potassium	5 mg
Iron	0.03 mg
Phosphorus	3 mg

Per 1 tablespoon (15 g) · estimated, varies by recipe

💡 What's interesting

Mayonnaise is a culinary marvel of food science, as it forces two immiscible liquids—oil and water (from the egg yolk and acid)—into a stable, creamy emulsion. Its ability to thicken without heat makes it a uniquely versatile ingredient for cold sauces, dips, and spreads.