An emulsified food product and method of making and using are provided herein. The emulsified food product has a small oil droplet size while also providing increased viscosity in a stable emulsion having a high fat content. The method achieves the increased viscosity and small oil droplet size by use of high pressure homogenization with enzyme-modified egg with a high fat content. The emulsified food product can be used directly as a mayonnaise product or combined with further ingredients to provide other products, including mayonnaise products with lower fat content but desirable creamy mouthfeel and viscosity.
