Is Mayonnaise Vegan?

The Ingredient Breakdown

To understand why Mayonnaise fails the vegan test, we need to look at the emulsion that creates it. Traditional mayonnaise is a stable mixture of oil and water, but it requires a binding agent. In the case of whole egg and egg yolks, that binding agent is animal-derived, specifically lecithin found in the yolk. This is the non-negotiable ingredient that disqualifies it from a vegan diet.

Let's look at the other components. The base is soybean oil, which is plant-based. The acidity comes from distilled vinegar and lemon juice concentrate, both vegan-friendly. However, the label also lists natural flavor. In savory products like mayonnaise, natural flavor can sometimes be derived from animal sources (like yeast extract containing meat traces), though in this specific context, the eggs are the definitive dealbreaker. The calcium disodium edta is a synthetic preservative used to prevent the oils from going rancid, which is chemically vegan but often processed in facilities that handle animal products.

Nutritional Value

From a nutritional standpoint, Mayonnaise is calorie-dense due to its high soybean oil content. A standard serving contains a significant amount of fat, primarily unsaturated fats from the oil, which are generally considered heart-healthier than saturated fats, though the quantity is high. The sugar and salt are added for flavor balance, but the sugar content is usually low enough that it doesn't spike blood sugar significantly per serving. Because it lacks complex carbohydrates or fiber, it provides quick energy but little satiety. For those monitoring caloric intake, Mayonnaise is a condiment to be used sparingly, as two tablespoons can add nearly 200 calories to a meal.