A method for producing mayonnaise in a mixer unit, the method comprising: introducing (202) water and egg ingredient into the mixer unit mixing (204), at a premix speed (ωPM), the water and the egg ingredient into a premix introducing (206) vegetable oil to such an amount that a final fat content of the produced mayonnaise is 20-65 wt% mixing (208), at a pre-emulsion speed (ωPE), the premix and the vegetable oil into a pre-emulsion introducing (210) a stabilizer ingredient mixing (214) the pre-emulsion and the stabilizer ingredient into a stabilizer thickened emulsion to thereby obtain mayonnaise and introducing (212), at any stage, an acidic ingredient (14) to be mixed into the mayonnaise.
