mayonnaise
Also known as: mayo
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Also known as: mayo
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A light and refreshing take on classic tuna salad, using creamy Greek yogurt instead of mayonnaise. It's packed with lean protein and perfect for a quick, healthy lunch sandwich or topping for greens.
A crisp, tangy, and light coleslaw made without mayonnaise. Shredded cabbage, carrots, and red onion are tossed in a simple vinegar dressing for a refreshing side dish that's ready in minutes.
A quintessential German pasta salad, Nudelsalat is a creamy and tangy delight perfect for picnics, barbecues, and potlucks. This authentic recipe combines tender pasta, savory Fleischwurst (or ham), crisp vegetables, and hard-boiled eggs, all tossed in a zesty mayonnaise and pickle juice dressing. It's a comforting and beloved classic that tastes even better the next day.
A quintessential deli-style tuna salad, featuring a creamy and crunchy texture from the perfect blend of mayonnaise, crisp celery, and zesty red onion. This no-cook recipe is ready in minutes and serves as a versatile filling for sandwiches, a topping for salads, or a dip for crackers.
Commercial mayonnaise typically lasts 2 to 3 months in the refrigerator after opening, provided it is kept at or below 40°F (4°C).
No, freezing is not recommended. Mayonnaise is an emulsion; freezing causes the oil to separate from the egg yolks and water, resulting in a thin, oily mess when thawed.
Vegan mayonnaise (made with aquafaba or soy protein), mashed avocado, or hummus are excellent plant-based alternatives.
Yes, traditional mayonnaise is dairy-free as it is made from oil, egg yolks, and an acid (vinegar or lemon juice). It does not contain milk or cream.
Mayonnaise breaks if the oil is added too quickly or if the ingredients are at different temperatures. Adding a teaspoon of warm water or another egg yolk can help re-emulsify it.
Look for a yellowish or brownish tint, a sour or off-smell, or visible mold. If the oil has separated significantly, it may also be past its prime.
Most commercial mayonnaises are gluten-free, but some brands may use thickeners or vinegars derived from gluten-containing grains. Always check the label.
Mayonnaise must contain at least 65% vegetable oil by weight. Salad dressings often contain less oil, more sugar, and additional spices.
mayonnaise is a versatile ingredient found in cuisines around the world. With 680 calories per 100g and 1 grams of protein, it's a nutritious addition to many dishes.
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