Yes, mayonnaise is fine to have. We recommend choosing a full fat option, as the low fat varieties will often have added sugar or artificial sweeteners, which we recommend avoiding where possible.

Alternatively, you could also have a go at making your own using this recipe:

Homemade mayonnaise

Prep and cooking time: 15 minutes

Difficulty: Medium


  • 180ml avocado or light-tasting olive oil / nut oil
  • 1 large egg yolk
  • 1 tbsp Dijon mustard
  • 1 tbsp wine or cider vinegar
  • Juice of 1/2 lemon (1-2 tbsp)
  • 1/4 tsp salt
  • Black pepper


  1. Bring all ingredients to room temperature 30 mins before making the mayo
  2. Separate the egg yolk and put it in a food processor or blender with the mustard
  3. Turn on the food processor VERY SLOWLY and start to drizzle in the oil
  4. Keep SLOWLY drizzling in the oil until the mixture just starts to thicken. Add 1/4 tsp, black pepper, and the vinegar.
  5. Continue adding the oil in a slow stream until it's all added, then finish with 1 tbsp lemon juice. Mix in and taste a small amount on a teaspoon.
  6. If too acidic, add more oil. If too oily, add 1 tbsp lemon juice and/or a little more salt. If too thick, add 1 tbsp water.
  7. Seal in a container and store in the fridge for up to 1 week
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