Salad dressing, mayonnaise, soybean and safflower oil, with salt
Whole food · Fats and Oils
Photo: Wikipedia
This is a classic, creamy mayonnaise made from a blend of soybean and safflower oils, emulsified with egg yolk and seasoned with salt. It has a smooth, thick, and rich texture with a mild, tangy, and savory flavor profile. Nutritionally, it is an energy-dense condiment, with nearly all its calories coming from fat.
💚 Why it's loved
People love it for its rich, creamy mouthfeel and its unparalleled ability to bind and enrich salads, sandwiches, and sauces. Its mild flavor makes it an incredibly versatile base for countless culinary creations.
⚠️ Watch-outs & how to enjoy it better
Its very high fat and calorie density can be a concern for those monitoring energy intake. The added salt contributes to its sodium content. To enjoy it mindfully, practice strict portion control (e.g., using a measuring spoon) and pair it with high-fiber vegetables or lean protein to create a more balanced meal.
Key benefits
- Provides a source of vitamin E from soybean and safflower oils.
- Contains essential fatty acids like linoleic acid.
- Acts as a carrier for fat-soluble vitamins in other foods.
- Enhances palatability and moisture in dishes.
- Offers a quick source of dietary energy.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'mayonnaise' likely derives from the French word 'Mahon', the capital of the Spanish island of Menorca, where a similar sauce was supposedly created after a French victory in 1756.
Full nutrition (scales with serving)
| Water | 15.3 g |
| Energy | 717 kcal |
| Energy | 2999 kj |
| Protein | 1.1 g |
| Total lipid (fat) | 79.4 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 2.7 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.48 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.50 mg |
| Magnesium, Mg | 1.0 mg |
| Phosphorus, P | 28.0 mg |
| Potassium, K | 34.0 mg |
| Sodium, Na | 568 mg |
| Zinc, Zn | 0.12 mg |
| Selenium, Se | 1.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.01 mg |
| Pantothenic acid | 0.30 mg |
| Vitamin B-6 | 0.58 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Vitamin B-12 | 0.26 ug |
| Vitamin A, RAE | 84.0 ug |
| Retinol | 84.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 280 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 22.0 mg |
| Vitamin K (phylloquinone) | 24.7 ug |
| Fatty acids, total saturated | 8.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 6.1 g |
| SFA 18:0 | 2.4 g |
| Fatty acids, total monounsaturated | 13.0 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 13.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 55.0 g |
| PUFA 18:2 | 52.0 g |
| PUFA 18:3 | 3.0 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 59.0 mg |
| Phytosterols | 347 mg |
| Tryptophan | 0.02 g |
| Threonine | 0.06 g |
| Isoleucine | 0.07 g |
| Leucine | 0.10 g |
| Lysine | 0.07 g |
| Methionine | 0.04 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.06 g |
| Tyrosine | 0.05 g |
| Valine | 0.07 g |
| Arginine | 0.07 g |
| Histidine | 0.03 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.09 g |
| Glutamic acid | 0.14 g |
| Glycine | 0.04 g |
| Proline | 0.04 g |
| Serine | 0.09 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this mayonnaise vegan?
No, traditional mayonnaise contains egg yolk as a key emulsifying ingredient. Vegan versions use plant-based emulsifiers like soy lecithin.
Why is it made with a blend of soybean and safflower oil?
This blend balances cost, flavor, and functionality. Soybean oil is neutral and affordable, while safflower oil is high in polyunsaturated fats and also has a neutral taste, ensuring a consistent product.
Can I use this for high-heat cooking?
No, this type of mayonnaise is not suitable for frying or sautéing. The egg proteins and oils will break down and burn at high temperatures. It is intended as a cold condiment or ingredient.