Epic source
Energy
715 kcal · 36% DV target
A thick, creamy emulsion of oil and egg yolk that serves as a versatile culinary binder and rich flavor carrier in global cuisine.
Mayonnaise is a shelf-stable emulsion that requires refrigeration only after the seal is broken; once opened, commercial varieties should be consumed within two months for optimal quality .11
Freezing mayonnaise is not recommended because the process breaks the emulsion, causing the oil to separate and significantly degrading the texture .1112
Standard mayonnaise is defined by its oil content, typically containing at least 65 percent vegetable oil by weight, which accounts for its high energy density .4
The impact of mayonnaise on blood lipid profiles (cholesterol levels) depends largely on the type of base oil used, such as soybean or palm oil, rather than the egg component alone .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
715 kcal · 36% DV target
77.8 g · 100% DV target
8.75 g · 44% DV target
Not a benefit — best kept low
0.02 g · 2% DV target
Not a benefit — best kept low
6.61 g · Top 1% of fats & oils
16.0 g · Top 2% of fats & oils
Seasonality has not been estimated for this ingredient yet.
Commercial varieties are shelf-stable until the seal is broken.
Unopened jars can be kept at room temperature.
Impact is primarily driven by the type of vegetable oil and egg production methods used.
The name may derive from the city of Mahón, where it was allegedly discovered by French forces after the 1756 Battle of Minorca.