The production process of mayonnaise is fairly straightforward. You prepare a stainless steel mixing tank with water and vinegar, to which ingredients may be pumped from other tanks. This emulsification mixer blends the ingredients into a uniform consistency. Once adequately combined, your mayo is ready to be pumped to your bottling equipment. Your filled bottles are capped, sent to your labelling machine, and ready for distribution.

The importance of eggs in the production of mayonnaise lies in their properties of emulsification. Traditionally mayonnaise contains only the yolk portion of the egg, but low-fat varieties will typically use the whites instead. The yolk emulsifies so well due to a protein called lecithin, but egg whites also have emulsifying properties from their albumin content, so either or both will suffice for this purpose.

The egg proteins envelope minute portions of vinegar, allowing it to disperse evenly within an oil base. The water-loving heads of lecithin are drawn to the vinegar, while the fat-loving tails extend into the oil. Any insoluble ingredients may be combined in this way to achieve uniform consistency. Interestingly, turmeric and saffron are prohibited from use in mayonnaise production for their ability to mimic the color of egg yolk.