The development and quality features of mayonnaise enhanced with onion (Allium cepa), garlic (Allium sativum), and ginger (Zingiber officinale) in both natural and dehydrated forms were investigated in this study. A commercial mayonnaise (Bama®) was utilized as the control, and eight experimental mayonnaise compositions with individual and mixed spice treatments were created.The products were evaluated for proximate composition, selected physicochemical and functional properties, and sensory attributes using standard analytical procedures.The proximate composition revealed significant differences (p < 0.05) among the formulations. Moisture content ranged from 41.85 to 54.10%, while fat content varied between 30.23 and 42.42%. Protein content ranged from 1.02 to 2.90%, indicating nutritional improvement following spice incorporation, particularly in garlic-containing formulations. Ash content increased in spice-fortified samples, reflecting the mineral contribution of the added spices. The physicochemical evaluation showed that pH values ranged from 3.70 to 4.60, remaining within the acidic range required for microbiological stability of mayonnaise. Water absorption capacity, oil absorption capacity, bulk density, emulsion stability, foam stability, and peroxide value varied significantly among formulations, demonstrating that spice incorporation influenced the functional properties of the emulsions. Sensory evaluation indicated that all spice-fortified mayonnaise samples were generally acceptable to the panelists, with formulations containing garlic and mixed spice combinations receiving comparatively higher scores for flavour, mouthfeel, and overall acceptability. The incorporation of ginger, garlic, and onion enhanced the nutritional quality of mayonnaise without adversely affecting consumer acceptability. The study demonstrates that natural culinary spices can serve as functional flavouring ingredients in mayonnaise production while improving selected nutritional and quality attributes. These results encourage the use of native plant spices in the creation of value-added mayonnaise products that can satisfy the rising demand from consumers for condiments with natural flavors and improved functionality.

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