FIELD: food-processing industry. SUBSTANCE: mayonnaise sauce comprises refined deodorized vegetable oil, yelk, prepared mustard, sugar, protein isolate of sesame seeds, citrus juice and water. Components are used in the following ratio, wt%: refined deodorized vegetable oil 67.2-76.8; yelk 2.3-6.9; protein isolate of sesame seeds 2.3-6.9; prepared mustard 2.0-2.9; sugar 1.0-3.0; citrus juice 0.3-0.5; water 9.7-18.2. EFFECT: improved breaking resistance, high organoleptical properties, increased nutrient and biological value, reduced cholesterol content of mayonnaise sauce, and wider range of products. 2 tbl, 5 ex
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