The modern concept of healthy diet is based on a science-based approach to improving the composition, properties and technologies of food products, which should not only meet the needs of the human body in the basic nutrients and energy, but also contribute to the prevention of diseases, while maintaining health and ensuring longevity. Among the range of food products of the oil and fat industry mayonnaise occupies a significant place. Interest in expanding the research of mayonnaise technology is due to the high quality requirements for the components of the fat phase. Particularly important is the use of natural ingredients, vegetable oils with pronounced nutritional and biological properties and additives that have functional properties for human health. Given the unique composition of hemp oil, it was hypothesized that it could be used as the main component of mayonnaise. The object of the study is the production of mayonnaise with hemp oil. The purpose of the work is to study the organoleptic, physical and chemical parameters of its quality; calculation of the nutritional and energy value of the finished product. Sampling and determination of the content of fat and acidity were carried out according to DSTU 4560: 2006 "Mayonnaise. Rules of acceptance and testing”. Four samples of mayonnaise were made: Sample No. 1 is a control sample of high-calorie mayonnaise; sample No. 2 – with complete replacement of sunflower oil on hemp oil; sample No. 3 – with replacement of 50 % sunflower oil on hemp oil; sample No. 4 – with replacement of 75 % sunflower oil on hemp oil. According to the conducted organoleptic assessment, it was concluded that samples No. 1 and No. 3 have acceptable results. It is established that the best quality indicators is the formulation of mayonnaise "Hemp", the fat base of which consists of 50 % hemp oil and 50 % sunflower refined oil, the fat content in this sample was 71.97 %, acidity – 0.3 %. It was established that the recipe of “Hemp” mayonnaise has the best quality indicators, the fat base of which consists of 50 % of hemp oil and 50 % of sunflower refined oil, the fat content in this sample was 71.97%, the acidity was 0.3%. Fatty acid analysis of "Hemp" mayonnaise was carried out by gas chromatography. The content of unsaturated fatty acids in "Hemp" mayonnaise is 84 % of the total amount of fatty acids. The energy and nutritional value of "Hemp" mayonnaise has been calculated and compared with the production samples.