The sauce that we call today "mayonnaise" was derived from "rémoulade" (or "rémolade"), which existed already in the 15th century (Tirel, 1419): both sauces are hot or cold oil in water (O/W) emulsions for which the liquid fat is dispersed in an aqueous solution (stock, vinegar, wine) using mustard as a surfactant' containing ingredient (Menon, 1755). Egg yolks were first added to rémoulade as a seasoning (Blancmesnil, 1850), and