The rheological properties of food are of great importance in order to achieve certain food properties and to guide the food production process. In this paper, the influence of individual ingredients (carbohydrates, milk component, egg yolk, apple puree) and homogenization parameters (rotor speed, homogenization time) on the rheological properties of salad mayonnaise was investigated. The mechanical process of mayonnaise homogenization was carried out at 10,000, 12,000 and 15,000 rpm for 1, 3 and 5 minutes. Carbohydrates (glucose, sucrose, lactose, maltodextrin), milk component (skimmed and whole milk powder, whey powder, casein powder), egg yolk (fresh, pasteurized) and apple puree prepared from the Čelenka and Kanadska reneta varieties were used to make mayonnaise. Measurements of the rheological properties of salad mayonnaise with the addition of apple puree were carried out on a rotary viscometer with concentric cylinders at a temperature of 25 °C. From rheological parameters consistency coefficient, flow index and apparent viscosity of mayonnaise were calculated from the obtained data. The above results indicate that mayonnaise made with whole milk has a higher viscosity compared to other milk components. With the addition of maltodextrin, higher apparent viscosity values are achieved compared to other carbohydrates. By using fresh egg yolk, a lower apparent viscosity is achieved. Rotor speed and homogenization time affect the change in rheological properties. Samples with apples of the Kanadska reneta variety have a higher apparent viscosity.