I can talk endlessly about mayonnaise. It appeared in the Soviet era in 1936. And then it appeared in the catalog of the butter and fat industry in 1957 with a recipe that had been different since 1936, but had remained unchanged for decades. It consisted of 65.9% vegetable oil, 5% egg yolk powder, 1.5% sugar, 1.3% salt, as well as mustard, milk powder, soda, vinegar, and water.

This is the classic Provence that remained unchanged until the late 80s. Now almost every manufacturer makes it according to their own recipe. I can’t even remember how many mayonnaises we tasted, from different countries, different brands and packaging, there were a lot of them. But we wanted to make our own successful mayonnaise, in our opinion. With a balanced flavor of vinegar, with a spicy mustard flavor, but not overpowering the creamy taste of oil and egg yolk. With a pleasant yellowish-mustard color, with the right consistency.

We think we have succeeded, we want you to try our mayonnaise and share your impressions!