Mayonnaises, remoulades and dressings

In commercial kitchens mayonnaise is often produced in-house. Which ingredients may a mayonnaise legally contain? How is Mayonnaise stored most effectively and how long may it be offered to the guest after manufacture? Mayonnaise, remoulades or dressings are emulsified sauces. These are counted like various spicy or grilled sauces to the delicatessen sauces. Emulsified (combination of water and oil) Sauces are divided according to the fat content and characteristic ingredients in mayonnaise, salad mayonnaise, remoulade and dressing. Preservatives are allowed in contrast to the addition of dyes in mayonnaise, salad mayonnaise and remoulade.

Mayonnaise and its history

Mayonnaise is a thick, cold-cooked yolk-based sauce (and the lecithin it contains), vegetable oil, vinegar, lemon juice, sugar, salt and spices. Depending on the manufacturer must also be included mustard. Physically, the mayonnaise is an emulsion of fat in water, with the lecithin from the yolk serving as emulsifier. The molecules contained in lecithin enclose the oil droplets in the mayonnaise, which now no longer repel water due to the lecithin shell and can therefore mix with the water-containing vinegar. The commercial mayonnaise contains:

  • at least 80% fat
  • at least 7.5% egg yolk (based on fat content)
  • no thickeners
  • no dyes

According to the Federal Association of the German Delicatessen, the term "delicatessen" is only justified if a significantly higher proportion of egg yolk or a high-quality vegetable oil (eg soybean oil) with a particularly high proportion of polyunsaturated fatty acids is used.

Historically, the emergence of mayonnaise is not fully understood. The most common version dates back to the conquest of the Spanish island of Menorca by the French Duke of Richelieu on 28.06.1756. In honor of the conquest, the "Mahonnese" is said to have been created, and it is also said that mayonnaise originated as a cold-stirred sauce in times of need and then spread throughout the world from France.

Production and storage of mayonnaise

For the production of mayonnaise, first mix one egg yolk, ½ teaspoon mustard and a pinch of cooking salt thoroughly. While stirring, add 125 ml of sunflower oil drop by drop, then with gentle pouring. It must now be stirred until the mixture reaches a thicker consistency and you get a mayonnaise of semi-solid nature.

Mayonnaise is only very short-lived, especially in summer but otherwise in warm temperatures. A home-made mayonnaise should be refrigerated for a maximum of 2-3 days. Storable products in glasses or tubes should be kept unopened for a maximum of 6-9 months, unopened bags only 2 months. Opened mayonnaise containers of all kinds can be offered for consumption at most 4-6 weeks, provided they are stored in the refrigerator.


In addition to egg yolk, salad mayonnaise can also be made with egg white, milk and / or vegetable protein. If the egg yolk is replaced by vegetable or animal protein, the manufacturer must explicitly point this out. To obtain a creamy consistency, wheat flour or starch are allowed to thicken. Salad mayonnaise contains:

  • at least 50% fat
  • no regulations regarding egg yolk
  • Thickener allowed
  • No dyes


Remoulade or remoulade sauce is a herb-flavored mayonnaise. The basic ingredients include oil, vinegar, egg yolk, mustard and herbs. Remoulade contains:

  • at least 50% fat
  • no regulations regarding egg yolk
  • Thickener allowed
  • No dyes

Remoulade can be served with crustaceans, breaded fish and brawn, as well as boiled beef, roast beef and cold roasts of all kinds.


Dressings are liquid salad dressings that come in many different flavors. Differences here are the clear vinegar-oil dressings with herbs and spices and the thick, bound dressings with spicy ingredients, natural flavors and partly with the dye beta-carotene. Dressings sometimes contain significantly less than 50% fat. Examples include yoghurt dressings, French dressing, Italian dressing and Thousand Islands dressing.

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