Editing Mayonnaise (section)

===Europe===

Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that mayonnaise should contain at least 70% oil and 5% liquid egg yolk. The Netherlands incorporated this guideline in 1998 into the law ''Warenwetbesluit Gereserveerde aanduidingen'' in article 4.<ref>{{cite web |url=http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |title=Wet- en regelgeving – Warenwetbesluit Gereserveerde aanduidingen – BWBR0009499 |publisher=wetten.nl |date=24 March 1998 |access-date=30 January 2014 |archive-date=4 September 2015 |archive-url=https://web.archive.org/web/20150904065529/http://wetten.overheid.nl/BWBR0009499/Artikel4/geldigheidsdatum_31-01-2014 |url-status=live }}</ref> Most available brands easily exceed these targets.<ref>{{cite web |url=http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |archive-url=https://web.archive.org/web/20070914002040/http://www.foodanddrinkeurope.com/news/ng.asp?id=51737-mayonnaise-sales-hit |url-status=dead |archive-date=14 September 2007 |title=Mayonnaise sales in Europe |publisher=Foodanddrinkeurope.com |date=29 April 2004 |access-date=23 June 2009 }}</ref> In countries influenced by [[French culture]], mustard is also a common ingredient that acts as an additional emulsifier.<ref>{{cite web|url=http://www.scienceprojectideas.co.uk/making-emulsion.html|title=Making an Emulsion|date=1 October 2010|publisher=Science Project Ideas|access-date=17 November 2011|archive-date=30 October 2019|archive-url=https://web.archive.org/web/20191030224111/http://www.scienceprojectideas.co.uk/making-emulsion.html|url-status=live}}</ref>