A method for producing mayonnaise in a mixer unit, the method comprising: introducing (102) water and egg ingredient into the mixer unit mixing (104), at a first operational speed (ω1), the water and the egg ingredient into a premix introducing (106) vegetable oil to such an amount that a final fat content of the produced mayonnaise is 65-85 wt%, mixing (108), at a second operational speed (ω2), the premix and the vegetable oil into a pre-emulsion, mixing (112), at a third operational speed (ω3), the pre-emulsion to thereby obtain mayonnaise, and introducing (110), at any stage, an acidic ingredient to be mixed into the mayonnaise.
