Abstract: A mayonnaise product in which the oil phase includes a combination of medium chain triglyceride (MCT) oil and a saturated fat such as butter oil, coconut oil, or palm oil, and further in combination with a high oleic oil. The MCT and high oleic oil reduces crystallization of the saturated fat when cooled, and consequently this improves emulsion stability. The oil phase preferably comprises at least about 70 or 75% saturated fat and less than 7%, 10% or 15% linoleic acid (omega-6), which provides exceptionally high resistance to lipid oxidation.