The present invention is a method of producing mayonnaise and its mayonnaise using egg yolk instead of yolk, which is the main source of cholesterol in eggs, cholesterol-free, yet maintaining a high taste using oil of mayonnaise standard content and overcoming problems such as oil separation It is about. Mayonnaise manufacturing method of the present invention after homogeneous mixing of starch 0.5-2.0%, mustard powder 0.1-1.0%, lecithin mixed soy powder 0.1-1.0% and xanthan gum 0.01-0.2% with seasoning The slurry is prepared by mixing egg white 0.5-1.0% and water 10-25%, pre-emulsifying at low speed with 65-75% cooking oil, mixing 3-6% vinegar and then second emulsifying at high speed. .
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