My diet:

Mayonnaise

No E-numberSauces & dressingsOrigin: Plant or animal
Get a personal answer

Pick your family’s diets in the bar above.

Every diet

VeganNo

The standard recipe is made with egg.

Gluten-freeYes
HalalYes
KosherYes
KetoDepends

Commercial mayonnaise has a few grams of carbohydrate per tablespoon from added sugar.

Low-FODMAPYes

Oil, egg and vinegar are all low FODMAP.

The short answer
Mayonnaise is oil emulsified with egg yolk, and it is safe as long as the eggs were handled properly. It is not vegan, it is very high in fat, and most commercial jars carry a small amount of added sugar that is worth noticing.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberNone
Comes fromPlant or animal
What it doesSauces & dressings
Glycemic index—
Daily limitNot set
Also calledMayonnaise, Mayo

Rules by country

🇺🇸 US FDANot evaluated as an additive
🇪🇺 European UnionNot evaluated as an additive
🇨🇦 Health CanadaNot evaluated as an additive
CaliforniaNo extra rules

Mayonnaise is a food and has no E-number, so it is outside the additive system. It is covered by the compositional standards that fix its fat and acid content, by the egg allergen rules where it is made with egg, and by the food hygiene rules that determine whether the eggs have to be pasteurized.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

The emulsion works because lecithin is a molecule with a water-loving end and a fat-loving end, so it sits at the boundary and keeps the oil droplets from joining back together. Commercial mayonnaise is usually made with pasteurized eggs and an added emulsifier such as lecithin or polyglycerol esters, which is what keeps it stable on the shelf. It is about 80 percent oil, which is why a tablespoon carries close to a hundred calories.

Where it comes from: An emulsion of oil in water, normally held together by the lecithin in egg yolk. Commercial mayonnaise is made with pasteurized eggs and added emulsifiers, while vegan versions use a plant protein or a commercial emulsifier instead.

Why it’s in food

  • Sandwiches
  • Salads
  • Dips
  • Batter and coating
  • Sauces

Often found in

SandwichesSalad dressingsDipsColeslawChips and sandwichesDeviled eggs

Also listed as: Mayonnaise, Mayo, Egg mayonnaise, Real mayonnaise, Mayonnaise dressing, Salad mayonnaise

Health & gut impact

Almost all fatUnder study

Mayonnaise is around 80 percent oil, so a tablespoon has close to a hundred calories and about 11 grams of fat. The type of oil varies by brand, so the saturated fat line is worth checking rather than assuming.

USDA FoodData Central, mayonnaise

Raw egg and SalmonellaUnder study

The concern with homemade mayonnaise is the raw egg, not the oil. Commercial mayonnaise is made with pasteurized eggs, and a study comparing homemade and commercial mayonnaise found no Salmonella in either, because the commercial version is acidified and the homemade version was made with pasteurized eggs in the trial.

Quinn and colleagues, microbiological safety of homemade mayonnaise (2013)

Added sugar in the jarUnder study

Many commercial mayonnaises add sugar, and some use corn syrup, to soften the flavor and extend the shelf life. A tablespoon of a typical jar carries around a gram of it, which adds up in a sandwich eaten every day.

USDA FoodData Central, mayonnaise

What can I use instead?

Olive oil

Ratio: Whisk with the same volume of oil and the other wet ingredients

Best for: The fat base of the emulsion

Coconut milk

Ratio: Use the same volume for a dairy-free creaminess

Best for: Vegan dressings

Related

More sauces & dressings:

Apple cider vinegarApple cider vinegar is a fermented apple product with no E-number, and one of the safest things on a label, so it fits every diet. It seasons and preserves rather than nourishes, so reach for it when you want acid without more salt or sugar.Generally safeBalsamic vinegarBalsamic vinegar is an aged grape vinegar with no E-number, and it is safe and fits every diet except low-FODMAP in larger amounts. It is one of the few vinegars carrying real sugar, so measure a tablespoon rather than pouring.Generally safeBarbecue sauceBarbecue sauce is a sweet, salty tomato sauce with molasses in it. It is safe, but a tablespoon carries 4 to 9 grams of sugar and 105 to 260 milligrams of sodium, which makes it one to skip on a low-sugar or low-salt list.Use in moderationHoisin sauceHoisin is a thick, sweet Chinese barbecue sauce, safe to eat but heavy on sugar and salt, and unsuitable for keto and for strict gluten-free or low-FODMAP diets. For the flavor without the jar, mix soy sauce with a little honey and star anise.Use in moderation

Common questions

Is mayonnaise unhealthy?

Nothing in it is a hazard, but it is one of the most calorie-dense things in a fridge. A tablespoon carries about a hundred calories and almost all of them are fat, which is worth knowing if a jar disappears in a week.

Does homemade mayonnaise give you salmonella?

The risk comes from the raw egg, not from the mayonnaise itself. Store-bought mayonnaise is made with pasteurized eggs, and a controlled comparison found no Salmonella in either commercial or homemade mayonnaise made with pasteurized eggs. If you make it with raw eggs, use pasteurized ones or keep it out for an hour before serving, the same advice that applies to any raw egg dish.

Is mayonnaise keto-friendly?

Barely. The oil is fine, but most commercial mayonnaise carries a small amount of added sugar, which is usually about a gram a tablespoon. That is often enough to push a serving over the limit in a strict ketogenic plan, so check the label or make your own.

Is Mayonnaise safe?

Use in moderation (74/100). Mayonnaise is a food and has no E-number, so it is outside the additive system. It is covered by the compositional standards that fix its fat and acid content, by the egg allergen rules where it is made with egg, and by the food hygiene rules that determine whether the eggs have to be pasteurized.

Is Mayonnaise vegan?

No. The standard recipe is made with egg.

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Scientific sources & regulatory citations
  • USDA FoodData Central, mayonnaise
  • Quinn and colleagues, microbiological safety of homemade mayonnaise (2013)