No. Traditional mayonnaise contains egg yolk as its primary emulsifier. In restaurants and supermarkets, assume mayo contains egg unless it is explicitly labelled vegan or egg-free.

Modern restaurant aioli is almost always made with egg yolk in the same way as mayonnaise. The traditional Provencal version used only garlic and olive oil, but contemporary recipes follow the mayo formula.

What is vegan mayonnaise made from?

Vegan mayonnaise uses aquafaba (the liquid from cooked chickpeas), soy protein, or pea protein as the emulsifier in place of egg yolk.

Can I assume restaurant mayo is vegan?

No. Default mayonnaise in restaurants contains egg. Ask whether vegan or egg-free mayo is available. Many kitchens stock it but do not serve it by default.

Is Mayonnaise Vegan? | Find Feny Library

No. Traditional mayonnaise contains egg yolk as its structural emulsifier. Vegan alternatives exist but are not the default in most kitchens.

Why It's Confusing

Mayonnaise looks like a simple condiment of oil, vinegar or lemon juice, and salt. Egg yolk is the structural foundation. It acts as the emulsifier, binding the oil and acid into a stable creamy suspension. Without it, the ingredients separate.

The uniform white colour and smooth texture do not visually signal egg the way a fried egg or omelette does. The emulsified form hides the ingredient. Mayonnaise has also become ubiquitous in food service, and many consumers stop thinking critically about its contents. Vegan mayonnaise now exists from numerous brands [[2]](#source-2)[[3]](#source-3) and is sometimes placed alongside the traditional version, occasionally without clear labelling. In some languages and markets, "mayonnaise" is used loosely for any creamy white sauce, adding further ambiguity.

Egg is classified as an animal product under The Vegan Society's definition [[4]](#source-4). In nearly all restaurant and commercial settings, mayo contains egg unless explicitly labelled as vegan or egg-free.

Where It Commonly Appears

Sandwiches and wraps at cafes and delis
Salad bars and hotel buffets
Coleslaw and potato salad
Sushi rolls, spicy mayo, and dynamite sauce
Burger restaurant toppings and house sauces
Aioli and garlic mayo at Mediterranean restaurants
Pre-packaged sandwiches at airports and convenience stores
Dipping sauces for fries and appetisers

What To Watch For

On a label: look for egg yolk, whole egg, egg, or pasteurised egg
On a menu: assume all mayonnaise contains egg unless the menu or server confirms otherwise
Aioli: treat it the same as mayonnaise. Modern restaurant aioli standardly includes egg yolk as the emulsifier
"Vegan mayo", "egg-free mayo", and "plant-based mayo" should carry clear front-of-pack labelling
Cross-contact: ask whether vegan mayo is portioned with the same utensils as the dairy or egg version, particularly in deli and sandwich settings

Vegan Alternatives

Hellmann's Vegan Mayonnaise, widely available in supermarkets [[2]](#source-2)
Follow Your Heart Vegenaise, soy and oil based, a long-standing reference product [[3]](#source-3)
Sir Kensington's Fabanaise, made with aquafaba
Aquafaba (the liquid from canned or cooked chickpeas) is the most widely used egg replacer in vegan mayonnaise. Its protein and starch content allow it to function as an emulsifier
Homemade vegan mayonnaise using aquafaba, neutral oil, mustard, lemon juice or vinegar, and salt
When ordering, request vegan or egg-free mayo by name. Many establishments stock it but do not advertise it