Mayonnaise
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. Most available brands easily exceed these targets. In countries influenced by French culture, mustard is also a common ingredient that acts as an additional emulsifier.
punctuation:no_comma