Fenugreek oil has been recently discovered to possess natural antioxidant properties, leading to its increasing use as a natural preservative in some foods. Mayonnaise is a high-oil product prone to oxidation and quality degradation. In this study, we aimed to investigate the effectiveness of adding fenugreek oil as an antioxidant in homemade mayonnaise in terms of sensory evaluation. In order to reach our aim, a structured and ethically approved questionnaire by the LIU Institutional Review Board under the Reference number LIUIRB-221213-KN-218 was distributed to 258 participants across various Lebanese regions. Data were collected on mayonnaise consumption habits, health consciousness, and knowledge of fenugreek’s health benefits. Following that, mayonnaise samples were prepared using a standardized formulation comprising 80% vegetable oil, 10% raw whole egg, 7% white vinegar, and 1% salt. Fenugreek oil (FO) was added to the emulsion during the oil phase incorporation as follows: 0% (control), 0.5% FO v/w, and 1% FO v/w. Samples were evaluated fresh (0 days) and after three days of storage in the refrigerator. Sensory analysis was conducted using a nine-member trained panel. Each panelist evaluated the coded samples for appearance, odor, texture, homogeneity, taste, and overall acceptability using a 5-point hedonic scale. The questionnaire findings revealed that participants were generally interested in fenugreek and its potential health advantages, with many willing to try fenugreek-fortified products. Sensory results showed that the addition of 1% FO improved the overall sensory profile without negatively impacting taste or texture, color homogeneity, orspreadability. In addition, sensory degradation over storage time was minimal, suggesting that FO contributes to oxidative stability. As a conclusion, this study may confirm fenugreek oil’s role as a natural antioxidant and flavor stabilizer in mayonnaise, supporting its application as a functional additive in food emulsions.