The measurements of the rheological properties of food are crucial in the food industry. Those measurements, based on rheological parameters, can give us information about the quality during a production process and the quality of the final product. This study investigates the influence of the homogenization process parameters (the rotor velocity, the homogenization period) on the rheological properties of mayonnaise with 75 % oil phase. Two types of vegetable oils have been used for making the mayonnaise: refined sunflower oil (the linoleic type) and cold-pressed flaxseed oil. The mechanical process of the mayonnaise homogenization was conducted at various rotor velocities and various durations of homogenization at room temperature. The mayonnaise was made using a laboratory homogenizer (the rotor/stator principle) following a traditional recipe, without adding a preservative which gives the product a limited shelf life. The measurements of the rheological properties of the mayonnaise were conducted by using the rotational viscometer at room temperature. The acquired data were used to calculate the rheological parameters: apparent viscosity, the consistency coefficient and the flow index. The results of this study show that the process parameters of homogenization affect the rheological properties of mayonnaise. With the increase of rotor velocity and the duration of the homogenization process, the rheological characteristics of mayonnaise vary as well.