Mayonnaise is a traditional sauce widely consumed all over the world. Among its sensory properties, color and texture are crucial for consumers. Improving sensory properties can be achieved by optimising both the formulation and the conditions of processing. As mayonnaise is a mixture of several components, optimising its formulation demands a specific multifactor experimental design based on mixture theory. Our study shows that textural and color properties were significantly influenced by the variation of 3 major ingredients of mayonnaise: oil, egg yolk and watery phase. The results showed that the water/ egg yolk ratio was the main parameter influencing b* value and texture properties. A quadratic mixture model appeared to well represent the L* and b* values, but, for a* values and textural properties, a cubic model could be more appropriate. Using simple measurements currently available in industry (TPA and spectrolorimetry) and using HAC based on 6 variables (L*, a*, b* values and hardness1, adherence and energy 1), it was possible to clearly discriminate samples of different formulas.