The excessive consumption of refined sugar and unhealthy fats in traditional mayonnaise recipes has raised nutritional concerns and interest in healthier alternatives. This study investigated the effects of replacing conventional soya bean oil and refined sucrose with canola oil and date paste in mayonnaise production, focusing on fatty acid composition and sensory properties. Six samples were developed: a control sample (CM0) with soya bean oil and sucrose and five further samples (CM1–CM5) with canola oil and increasing proportions of date paste (5–25%): 5% (CM1), 10% (CM2), 15% (CM3), 20% (CM4), and 25% (CM5). Standard analytical methods were used to determine the fatty acid composition and conduct sensory evaluation. The fatty acid analysis revealed that canola-based mayonnaise had a healthier lipid profile, with a notable increase in oleic acid (C18:1) from 5.33% in CM0 to 9.26% in CM5, linoleic acid (C18:2) from 40.23% to 43.47%, and α-linolenic acid (C18:3) from 10.04% to 14.59%, indicating an increased content of beneficial monounsaturated and polyunsaturated fatty acids. The saturated fatty acid content remained relatively low, with a moderate increase in lauric acid (from 15.08% to 17.03%) and stearic acid (from 6.99% to 11.62%) in all samples. Sensory evaluation showed that samples CM1 to CM3 were well accepted, with CM2 (10% date paste) receiving the highest ratings for overall acceptability (8.47), flavour (8.53), and texture (8.80), while CM0 received the best ratings for appearance (8.53). Samples CM4 and CM5, which contained a higher proportion of date paste, had significantly lower flavour and acceptability scores (p ≤ 0.05), indicating a threshold above which sweetness negatively affects sensory properties. Replacing conventional ingredients with canola oil and date paste improved the fatty acid profile and maintained the desirable sensory properties up to a level of 15 % date paste. This recipe offers a novel and nutritionally enhanced mayonnaise alternative that meets the demand for heart-healthy, environmentally friendly, and functional foods.