The purpose of this study was to increase the nutritional value and health benefits of mayonnaise made by using peanuts and sesame oils. In this study, samples of peanuts and sesame oils were analyzed to measure fatty acid compositions and to evaluate the effects of heating time at (180°C ± 5°C) up to 16 hours on the oxidative stability by UV-spectrum. The sensorial properties such as (general shape, smell, color, taste, texture, smoothness, overall acceptance) were studied for the mayonnaise made by different oils. Quantitatively, the percentage of  fatty acids in peanuts and sesame oils were (9.94–12.11%) for palmitic acid, (32.88–47.60%) linoleic acid, (0.08–4.99%) linolenic acid, (3.97–5.77%) stearic acid, (30.60–41.07%) oleic acid, (ND–1.93%) arachidic acid, (0.09–0.22%) palmitoleic acid, (0.43–1.31%) gadoleic acid, (0.61–4.16%) behenic acid, (ND–1.95%) legnoceric acid, and (0.03–0.09%) for myristic acid. The UV spectrum at 200-400 nm showed obviously difference between peanut and sesame oils. The main difference of both oils spectrum was between 256 and 310 nm, while peanut oil had a small peak in this region (17 % of total peanut oil peaks area). The sesame oil had a high peak in such region (58 % of total sesame oil peaks area). According to the sensorial evaluation results, it could be demonstrated that mayonnaise made by using peanut oil was acceptable. These sensorial results could be considered in the manufacturing processes.