What are the benefits of mayonnaise


Table of Contents

  1. Mayonnaise infographic
  2. What you should know about mayonnaise
    1. origin
    2. season
    3. taste
    4. sorts
  3. Our favorite recipes with mayonnaise
  4. How healthy is mayonnaise anyway?
  5. Shopping and cooking tips for mayonnaise
    1. Purchasing
    2. storage
    3. preparation
  6. Tips for preparing mayonnaise
  7. FAQs - the most common questions
    1. Why does mayonnaise get bitter?
    2. Why does mayonnaise become liquid?
    3. What can be used instead of mayonnaise?

Mayonnaise infographic

Would you like to find out more about the individual points in the following infographic? Then you will find more information below the graphic.


  • ... contains healthy fat:
    At least there is some consolation despite the high fat content: Since mayonnaise is made from vegetable oil and egg yolk, its fat is mainly composed of "good" unsaturated fatty acids.
  • ... must be combined smartly:
    Precisely because mayonnaise naturally contains so many calories and fat, the right combination is essential for a conscious diet. A small serving with lean fish, meat, or seafood is okay; The beloved pairing with deep-fried fries, which are also rich in fat, is better seldom indulged.
  • ... debits the calorie account:
    Even if mayonnaise mainly contains cheap fats - the classic sauce is unfortunately really not suitable for figure-conscious people or even for a diet. If you don't want to lose weight, there is a trick you can use to make mayonnaise a little slimmer: simply mix it with yogurt!
  • ... spoils very quickly:
    Especially with homemade mayonnaise, the eggs used must be absolutely fresh, otherwise the sauce could contain salmonella. Especially when it is warm, you should be careful with fresh eggs in the mayonnaise, because they will spoil particularly quickly.
  • There is at least 79 percent fat in real mayonnaise; with reduced-fat mayo, it's still around 50 percent.
  • With an emission value of over 260 grams per 100 grams, the carbon footprint of mayonnaise is poor. The CO2 values ​​are based on the calculations of the IFEU Institute for Energy and Environmental Research in Heidelberg and were individually balanced for each food item as "average food" as sold in Germany. They take into account the production location, the production method, all associated transports, processing, packaging and storage proportionally. The emissions of all greenhouse gases such as B. carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O) were taken into account and converted into CO2 equivalents. In simplified terms, however, only CO2 is used.

What you should know about mayonnaise

Not without my mayo - even the little ones know and love mayonnaise as an indispensable accompaniment to french fries or schnitzel. The love for mayonnaise, which some also write mayonnaise, usually does not diminish later on: Perhaps the Germans' favorite sauce is inseparable for most of them from classics such as pasta and potato salads or herring salads.

Basically, mayonnaise is a very thick sauce that is more similar to what we now call a dip. The basic recipe has been the same for centuries: To make mayonnaise, you mix egg yolks with salt, pepper and a little water, lemon juice or vinegar, and then add oil drop by drop until the right consistency is achieved.

Homemade mayonnaise tastes best for many, but the fact that the simple-sounding basic recipe is not without its pitfalls for the inexperienced, most people prefer to buy their “mayonnaise” ready-made in the glass. This has another advantage, especially in summer: while freshly whipped mayonnaise made from raw egg yolk is extremely susceptible to salmonella (harmful bacteria), ready-made mayonnaise does not spoil as quickly.


Mayonnaise is by no means typically German, and even those who guess France as their country of origin are wrong, according to some experts: Mayonnaise is actually supposed to be originally Mahonesa were called Menorca (Mahon) after the capital of the Balearic island.

From there, the Duke of Richelieu is said to have brought them back to France as a culinary souvenir. Other experts consider this to be a mere rumor and believe that the word mayonnaise actually comes from the French word “mailler” for “to beat”. But one thing is certain: Mayonnaise came to Germany through the French. Today it is also produced industrially by us.


You can buy mayonnaise all year round.


The sauce or dip tastes creamy and has a slightly sour taste. Depending on the ingredients, mayonnaise can always taste different - for example with spices, lemon juice, etc.


Classic mayonnaise usually consists of egg yolk, mustard, lemon juice, oil, salt and pepper. But there are also reduced-fat variants as well as those with herbs and much more that can be bought in stores. If you prepare mayonnaise yourself, you can vary it as you like and, for example, prepare varieties with anchovies, different spices, herbs or the like, as well as vegan variants.

Our favorite recipes with mayonnaise

Here you can find all mayonnaise recipes.

How healthy is mayonnaise anyway?

Unfortunately, it can hardly be denied that the classically made mayonnaise from egg yolk and vegetable oil is bursting with cholesterol and fat. For the healthy and slim, it is still no problem to eat a small portion from time to time.

On the other hand, mayonnaise should be consumed with caution or taboo for people who are very overweight and for people with high blood fat levels (1), (2). Fortunately, there have long been lighter alternatives that are made with significantly less fat and egg.

Here is an overview of the nutritional values ​​of 100 grams of mayonnaise (3):

Nutritional values ​​of mayonnaise per 100 grams
protein1.1 g
fat79 g
carbohydrates3 g
Fiber0 g

Shopping and cooking tips for mayonnaise


You can get mayonnaise in a large selection and various variants in every supermarket or discount store. In the health food store you will also find mayonnaise made from organic eggs or vegan with no eggs at all. Very inexpensive mayonnaise does not necessarily have to be worse than high-priced branded mayonnaise, as many tests by various newspapers and magazines show.

It is best to try several brands, because ultimately it is a matter of taste which mayonnaise you like. If you want to save calories, it is better to use the numerous "light" versions of mayonnaise, which contain up to around 60 percent less fat.


Freshly made mayonnaise made from egg yolk and oil must be refrigerated well and consumed on the same day. You can store home-mixed mayonnaise made from purchased ingredients in the refrigerator for a day. Store-bought mayonnaise can be kept unopened for up to several months if refrigerated. Once opened, it should be used within a week or so.


If you want to make mayonnaise yourself, take the eggs out of the refrigerator in time to get them to room temperature. Since only the yolk is needed, you have to separate the eggs before preparing them.

Tips for preparing mayonnaise

The basic recipe for a classic mayonnaise is simple: For 250 grams, beat two very fresh egg yolks with a teaspoon of mustard (medium hot or hot). Then add 50 milliliters of vegetable oil drop by drop, beating constantly, until an emulsion, i.e. a smooth cream, is formed. Only then do you gradually add 200 milliliters of vegetable oil in a thin stream and keep beating continuously.

If you add the oil too quickly instead of patiently working it in in a thin stream, the mayonnaise will curdle quickly. Finally, season to taste with salt, pepper and possibly a little lemon juice. It is important that all ingredients are at room temperature.

Of course, you can also mix a lean mayonnaise, even without any oil.

FAQs - the most common questions

Why does mayonnaise get bitter?

If mayonnaise is made with olive oil, it can taste bitter. This is because the components of the olive oil that provide the bitter taste are broken up during preparation. Otherwise the taste buds will only perceive them subtly, but when prepared this way, a distinct bitter note can be noticeable.

Why does mayonnaise become liquid?

If you make mayonnaise yourself, but it has become too runny, you can add a dash of oil. With mayonnaise, the combination of water and oil is important. More oil ensures a more stable consistency, while lemon juice or water make the dip more liquid.

What can be used instead of mayonnaise?

Depending on the intended use, replace mayonnaise with sour cream, low-fat quark, sour cream or crème fraîche.