FIELD: foodstuff.
SUBSTANCE: mayonnaise contains in weight %: refined deodorised vegetable oil - 40-70; a vitellus powder - 1.0-1.4, marinaded quail egg - 0.3; sweetener - 0.01-2.0; salt - 1.0; potassium sorbate - 0.1; a lemon juice - 0.1; citric acid - 0.2; lactic acid - 0.2; a ginger extract - 0.02-0.05 and water - the rest. The invention allows raising antioxidative properties of the mayonnaise that has strongly pronounced egg flavour with piquant light astringent taste of white wine with a tint of an almond nut.
EFFECT: reception of mayonnaise with antioxidative properties and the improved flavour.
6 cl, 1 ex
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