A composition in the form of an oil-in-water emulsion, comprising from 60% to 72% by weight of oil, from 0.1% to 10% by weight of acid, from 0.4% to 3.5% by weight of crushed white or yellow mustard seed from species 5 Sinapis alba or Brassica hirta, in which crushed white or yellow mustard seed is obtained by crushing white or yellow mustard seed in the presence of water and vinegar, in which the ratio in weight between mustard seed and [water and vinegar] varies in the range of 1: 2 to 1: 9； and in that the crushed mustard seed is used in the form of a paste, which contains 10% to 30% crushed mustard seed and 70% to 90% aqueous phase, which includes vinegar, and 0.5 % to 10% by weight of egg yolk, in which at least 25% by weight of the egg yolk has been modified by treatment with a phospholipase, preferably with phospholipase A2； and that it has a pH that varies in the range of 3 to 5； and in that the composition is a mayonnaise, and in which the concentration of aqueous structuring polymers or oligomers not derived from egg yolk or white mustard seed is at most 1% by weight of the emulsion, and in which the structuring is a compound or a mixture of compounds that is an oligomer (meaning a branched or unbranched molecule that contains a maximum of 20 monomer units) or a polymer (meaning a branched or unbranched molecule that contains more than 20 monomer units) that is dispersible in water or dissolves in water or thick or binds to water and increases the viscosity of the mixture compared to pure water, and in that the structuring does not come from egg yolk, whole egg, enzyme-modified egg yolk, phospholipase modified egg yolk, phospholipase A2 modified egg yolk, white or yellow mustard seed and crushed white or yellow mustard seed.Una composición en forma de una emulsión de aceite en agua, que comprende de 60% a 72% en peso de aceite, de 0,1% a 10% en peso de ácido, de 0,4% a 3,5% en peso de semilla de mostaza blanca o amarilla triturada procedente de las especie
