Everything you wanted to know about mayonnaise, and weren't afraid to ask!

Just to set the record straight, Hellman's Mayonnaise does have sugar, and it does have carbs. Most folks who low-carb find the miniscule amount of carbs in a tablespoon doesn't hamper them in any way.

These are the ingredients and nutrition count on Canadian Hellman's:

Vegetable oil, water, liquid whole egg, white vinegar, liquid egg yolk, salt, sugar, concentrated lemon juice, spices, calcium disodium EDTA

Per Tablespoon:
Calories 99
Total Fat 11 gr
Protein 0.2 gr
Carbohydrate 0.2 gr
Dietary Fibre 0 gr

And, these are the ingredients in American Hellman's:

Soybean oil, whole eggs, vinegar, water, egg yolks, salt, sugar, lemon juice, natural flavors, calcium disodium EDTA

But, this is the nutrition count...

Per Tablespoon:
Calories 100
Total Fat 11g
Total Carbohydrate 0g
Protein 0g

Now, why is that? Eggs, sugar and lemon juice have carbs. Read about why, here!

Cheese, Canadian and American Labeling Laws

More answered mayonnaise questions....

Making your own mayonnaise
Mayonnaise Question #1
Mayonnaise Question #2
Mayonnaise Question #3
Mayonnaise Question #4

Way b4 I started LC we found S & W mayonaise, made in the US and no nutrition info on label. The friend who put me on to LC suggested Miracle Whip but I tried it and found it too sweet. S & W seems more salty than sweet and makes lunch so worth looking forward to. Would love to know the carb content if anyone has that information.

If the ingredients are similar to Hellman's I would imagine that the carb count would be close to Hellman's.

Is there a manufacturers telephons number on the label you can call?

Karen

Just thought I'd add a couple links to current mayonnaise threads to the official thread. It's a subject no one wants to stop talking about! The first of these contains Karen's recipe for blender mayonnaise.

more mayonnaise
still more mayonnaise

Allison

I stand corrected Karen. I didn't realize that there was sugar in Hellman's. I am from the US and when I read that there were no carbs, I must have assumed that there was no sugar.

I guess it all goes back to the fact that here, under 1 g, doesn't have to show on the label.

I still love my Hellman's and for the small amount that I eat, I think I will sacrafice a carb for it.

Thanks for the info.

LOL Atrsy!

This is how everyone learns about low-carbing and what works for them! There is a thread in Daily Low Carber called Low-Carb Newbie Mistakes where we talked about the boo-boos we made when we first started LC. I should bump it up, just for fun.

Karen

it doesn't seem like a lot and I was just going to put some on a burger with mustard...I don't think it'll hurt, but if you think otherwise.

Make your own Mayo? It's pretty easy and you know exactly what's in it.

Duke's Mayonnaise:

Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium edta

Also gluten free and sugar free

I was thinking of starting a thread called "Things to add to Mayonnaise" as I like to pan fry meats (it's quick) and most meats end up being too dry so I eat them with mayo. My favorite so far is salsa in about a 10:1 ratio of mayo to salsa. I plan to try curry and dill. Any other ideas?

I like mayo on my cooked broccoli, cauliflower and brussels sprouts.

That never would have occurred to me. I'll have to try it.

I am eagerly awaiting the day when my hens finally decide that their holiday is over (they really slow down laying when the days get shorter and darker - or, this year, stop totally for, as of today, almost 2 months!) Since having ultra fresh eggs from hens that I know are healthy, and as happy as their little brains allow, I have grown spoiled, and also more fearful (odd feeling, that) of eggs from sources that I don't know. I used to make mayonnaise from supermarket eggs; now I would just rather wait till "My Girls" start to lay again. I have been giving them lectures on the necessity of starting up again before the holiday cooking starts; their little brains don't seem to be paying attention LOL

I know the feeling-- just started getting eggs again since the girls took a break-- wow the yolks are THICK and dark golden yellow-- really an orange. Can't wait to make them into mayo!!!

Next year try lights!!

I love Dukes. That's all I have used for many years.

Google 'aioli recipes' if you want many ideas of "things to add to mayo" to use as a topping for other foods.

Personally, I don't touch commercial mayo made with soybean oil when it is so friggin' easy to make mayo at home on demand in under 30 seconds with non-phytoestrogenic oils.