Is Mayo Dairy-Free
This article explains what mayo is made of and whether it’s considered a dairy product.
What to Know About Mayonnaise and Is It Dairy-Free?
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- Vitamin C 0%
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- Vitamin B6 0%
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You can spread it on your sandwich, mix it into your potato salad, make sauces with it, and more. There are even hair masks made of it. Mayonnaise is a popular, creamy condiment easily found in supermarkets. Some people think mayo is a dairy product because of its white coloring and creamy texture. But what is it actually made of?
What Is Mayo?
Mayonnaise is made by emulsifying eggs, oil, and some type of acid, usually vinegar or lemon juice. Emulsification means combining two or more liquids that normally are unmixable. There are permanent and temporary emulsions. Vinaigrettes, made of oil and vinegar, are temporary emulsions, so you need to shake them before adding to salads. Mayo is a permanent emulsion. The lecithin in egg yolk is an effective emulsifier that keeps it together.
Dairy refers to products that are made from the milk of other mammals, such as cows, sheep, and goats. Mayonnaise doesn’t have any milk products in it, so that means it doesn’t have dairy.
Eggs aren’t considered a dairy product, even though they are an animal product. That means if you have a dairy allergy or lactose intolerance, it’s safe to eat eggs, as well as mayonnaise, because they don’t contain any lactose. Some recipes for eggless mayonnaise use condensed milk instead of eggs, though.
Preventable medical errors kill about 22,000 patients a year, according to research from the Yale School of Medicine. That’s much less than a previously reported number of 250,000 deaths a year where medical error is to blame.
Because mayonnaise has egg in it, it’s not vegan. A food product that’s vegan is made without any animal products. Instead of eggs, commercial vegan mayonnaise brands may use aquafaba, which is the thick liquid from cooking or soaking chickpeas.
Most commercial mayo brands don’t have dairy, but they may have some of these ingredients:
- Soybean oil
- Distilled vinegar
- Eggs or egg yolks
- Salt
- Sugar
- Lemon juice concentrate
- Spices and herbs for flavor and color, like paprika
- Preservatives and food additives like calcium disodium EDTA.
Always double check the nutrition label for a list of ingredients if you have food allergies. Be aware that some mayonnaise-based dressings and sauces, such as ranch, might have dairy.
Mayonnaise and Nutrition
A 14-gram serving of commercial mayo has:
- 100 calories
- 11 grams of fat
- 1.5 grams of saturated fat
- 10 grams of cholesterol
- 80 milligrams of magnesium
The American Heart Association recommends that saturated fat make up 5% to 6% of your daily calories. That means that for a 2,000 calorie diet, you should be eating no more than 120 calories (13 grams) of saturated fat. Saturated fat can raise your LDL “bad” cholesterol. High levels of cholesterol can raise your odds for stroke and heart disease.
Commercial mayonnaise is available in low-fat or fat-free versions. These types of mayo use modified food starch and other emulsifiers to get the right texture.
Making Homemade Mayo
Making mayonnaise at home lets you control the amount of salt and other ingredients you add. Try whipping up some homemade mayonnaise to use in your sauces and spreads.
To make about 1 cup of mayonnaise, whisk together one large egg yolk and a half tablespoon of water. Blend the mixture until slightly thickened. While blending, add one drop of a neutral oil, like canola oil. Then begin to slowly stream in the oil. Keep blending as you add in the rest of the oil, for a total of 1 cup of oil. If it gets too thick, add in a little bit of water. After adding all the oil, mix in the juice of half a lemon. Season with salt to taste.
You can make mayo with any type of oil, but it’s best to use a neutral oil like canola or vegetable. If you choose to use an unrefined oil, such as extra-virgin olive oil, the emulsion may separate after several hours. Unrefined oils, as well as old or improperly stored oils, tend to make the mayonnaise unstable.
You can store homemade mayo in the fridge for only a few days. Spread it, mix it, and savor it while you can.
Show Sources
American Heart Association: “Saturated Fat.”
Fine Cooking: “Mayonnaise,” “Recipe: Mayonnaise.”
Food & Nutrition: “Food Additives: Emulsifiers.”
Journal of Animal Ecology: “The evolution of the nutrient composition of mammalian milks.”
The Splendid Table: “New milk mayonnaise sidesteps egg allergies, contamination.”
US Department of Agriculture: “FoodData Central: MAYONNAISE.”
Is Mayo Dairy-Free?
Mayonnaise is a popular condiment all over the world.
However, despite its popularity, many people are unsure about what it’s made of and how it’s produced.
What’s more, some people categorize mayonnaise as a dairy product due to its characteristic appearance, taste, and texture.
This article explains what mayo is made of and whether it’s considered a dairy product.
Mayonnaise, also known as mayo, is a condiment often used in sandwiches and certain types of salad dishes like pasta and potato salad.
Mayo typically has a thick, creamy texture and tangy, slightly tart flavor.
While its ingredients vary based on the brand, most mayo is made by mixing egg yolks and an acid, such as lemon juice or vinegar, with spices and flavorings.
In terms of nutrition, mayo contains about 90 calories and 10 grams of fat per tablespoon (13 grams), as well as around 70 mg of sodium ( 1 ).
That said, there are many different types of mayo available, including light, eggless, and specialty-flavored varieties.
Summary
Mayo is a high-fat condiment made from egg yolks, vinegar or lemon juice, and spices and flavorings. It has a creamy texture and tangy flavor that works well in sandwiches and salads.
Dairy products are foods that contain milk, such as cheese, yogurt, and butter.
Although mayo is often mistaken for dairy, most mayo does not contain milk. Instead, most commercial brands of mayo are made using a mix of spices, egg yolks, and lemon juice or vinegar.
Therefore, most forms of mayo are suitable for those following a dairy-free diet.
Summary
Most types of mayo do not contain milk and are not considered dairy products.
Although most types of mayo are dairy-free, there are some exceptions.
For example, many recipes for eggless mayonnaise use condensed milk as an egg substitute, which gives the sauce a slightly sweeter flavor and thicker texture than traditional mayonnaise ( 1 ).
Another example is milk mayonnaise, a popular Portuguese mayo made with whole milk, lemon juice, oil, and spices. This type of mayo does contain dairy.
Furthermore, dairy products like buttermilk or Parmesan cheese may be added to some mayonnaise-based dressings like ranch or creamy Italian.
Summary
Some recipes for eggless mayonnaise or milk mayonnaise contain dairy. Mayonnaise-based dressings like ranch or creamy Italian may also contain milk products.
Regardless of whether you avoid dairy for personal, religious, or health-related reasons, checking the ingredient label of your mayo is key to ensuring that it’s dairy-free.
Note that the Food and Drug Administration (FDA) requires manufacturers to identify common food allergens like milk directly on the label ( 2 ).
However, it’s also a good idea to scan the label to check for milk-based ingredients. Look for ingredients like butter, casein, milk, cheese, milk protein hydrolysates, or whey, all of which indicate that the product contains dairy.
Summary
If you’re following a dairy-free diet, be sure to check the label of your mayo to ensure that it’s free of dairy products.
Mayo is a common ingredient that is used in a variety of dishes around the world.
Most types of store-bought mayo are made using egg yolks, spices, lemon juice, or vinegar and are not considered dairy products.
However, dairy is sometimes added to certain varieties, including milk mayonnaise and eggless mayonnaise, as well as some mayo-based salad dressings like creamy Italian and ranch.
