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Homemade mayonnaise versus commercial varieties: a comprehensive guide to preparation, nutritional properties, health benefits, and potential risks or dietary restrictions
Food science
Home-prepared minimal-processed foods
Nutritional Properties
Dietary Restrictions
Health Benefits
Creamy Texture
Potato Salad
Commercial
Mayonnaise
Condiment
Sandwich
Homemade
Anna Schmidt
Author
2026-09-24
Date
5 min. read
article.read_time
5
Chapters
This publication serves as an in-depth resource for individuals who appreciate mayonnaise as a staple in culinary preparations. Can you envision a classic potato salad or a simple egg sandwich without the creamy texture of mayonnaise? Within this analysis, you will uncover the actual health implications associated with mayonnaise consumption—is its reputation as an unhealthy product truly justified? Furthermore, we present compelling reasons for preparing this condiment at home, complete with practical guidance and technical nuances of the production process.
Is mayonnaise healthy? Properties, benefits, contraindications
As most mayonnaise products themselves are not particularly unhealthy. It is made from rapeseed oil, egg yolks, water and spices. Egg yolk is essential here because it allows you to combine oil with water in a smooth emulsion, which is mayonnais. Oxygen, mustard and other spices provide the specific flavor of Mayonnaise. Its composition is mainly fat, which translates to high calorie content (650700 kcal/100 g). There's no denying that it's less than providing oil or butter with 82% fat content.
What's to replace the mayonnaise?
If you're on a weight-loss diet or for other reasons you avoid mayonnaise, you can replace it with low-calorie substitutes. It's a good choice to have a natural cheese homogenized with the addition of mustard and black Himalayan salt (black salt gives the food a strong egg flavor). Such a substitute has more protein and much less fat than classic mayonnais. You can also make mayonnaises from white beans. Just as with a low calorie substitute, mayonnaisi from beans will contain more protein than the original. Additionally, it will be richer in carbon, magnesium, potassium and fiber.
Can you eat mayonnaise when you're pregnant?
When you're pregnant, you should avoid raw eggs because you can get infected with salmonella. It's dangerous for both the fetus and the pregnant woman. In the case of mayonnaise, the chances of such an infection are low. The eggs are contaminated with UV lamps while they're still in production to kill any germs on their shells before they get further processed. Before a batch of ingredients can be incorporated into mayonnais production, the quality is checked and it's purely microbiological in the laboratory.
Is this any kind of mayonnaise to choose from, homemade or store-bought?
As a dietitian, I would choose store mayonnaise. That's why. Firstly, it's time-saving. Making mayonnais at home takes a little effort and there's no guarantee that it will be good. If you don't have the skills, you may not get the desired effect. Secondly, safety. I have an expiration date on the mayonnaire I'm buying, so I know how long I can keep it under the right conditions. This guarantees me a manufacturer who has a laboratory and the means to test each batch and confirm that it is also healthy. Thirdly, these mayonnaises are practically no different.
How to make mayonnaise recipe for homemade mayonnais
If you still want to try your hand at making homemade mayonnaise, here's the recipe. 1 egg or just a yellow 350 ml of rapeseed oil. A spoonful of mustard. 2 tablespoons of salt vinegar and pepper. All ingredients should be at room temperature.
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