Mayonnaise is a condiment sauce obtained by emulsifying one or more vegetable oils in an aqueous phase constituted by vinegar, with the oil-in-water emulsion being produced by using egg yolk. Main characteristics of Mayonnaise are the total fat content (minimum 70 % m/m) and the egg yolk content (minimum 5 % m/m). Optional ingredients are e.g. salt, condiments, spices, aromatic herbs, mustard and milk products.

The Code of Practice drawn up for Mayonnaise sets out the main composition parameters. You can download the Code of Practice for Mayonnaise here.