The rich flavor and creamy texture of mayonnaise accounts for its wide popularity as a sandwich spread and salad dressing. Let us discuss some ways to make mayonnaise. Of course they are not considered healthy if taken in excess, but small amounts never harm, and they also carry some nutritional value. The basic ingredients to make mayonnaise are the same-vegetable oil, eggs, and vinegar, lemon juice, or another acidic liquid-whipped together to form a semi-solid spread. Egg yolks act as the emulsifying ingredient that allows the oil and vinegar or lemon juice to blend. Mustard, salt, pepper, sugar, and other seasonings may be added.
(In general, labels of commercial mayonnaise do not specify the type of oil used.) The eggs do contribute protein and some minerals, but the amounts are negligible considering the number of calories per serving. A tablespoon of mayonnaise provides about 100 calories, about the same amount found in a tablespoon of butter or margarine. The yolks add dietary cholesterol, which should be minimized by anyone with high blood cholesterol, atherosclerosis, or heart disease.
Most types of mayonnaise are good sources of vitamin E, yielding about 10 percent of the adult recommended Dietary Allowance (RDA) in one tablespoon. The precise amount varies, however, according to the type of oil used; those made with sunflower oils are highest in this antioxidant nutrient.
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