To be honest, I thought everyone knew about him, but no.
The way is simple: change the gas station. As you know, many salads - from the traditional "Olivier" and "herring under a fur coat" and ending with some more "interesting", are dressed with a sauce that we call maoinse.
Now, many years later, many criticize that Soviet mayonnaise. And I must admit that I developed a dislike for this (industrial) sauce precisely in childhood and adolescence.
Because the taste of mayonnaise then was far from the best, as it seems to me. But this is, of course, taste, so that. And it is not necessary for nothing to roll a barrel into the Soviet industry: it produced mayonnaise according to technology approved from above (and the technology and recipe were developed by food technologists and cook).
The problem with the taste of the mayonnaise was that it was too acetic acid. By the way, the same claim can be made for many sauces of that time, but... As always, there is one "but". Cooking is not a static phenomenon at all. It develops, and the taste of dishes changes - some that were considered tasty are becoming a thing of the past.
I mean, earlier (perhaps even at the beginning and even closer to the middle of the twentieth century), spicy, acetic-sour sauces (take, for example, the famous "Soy Kabul" sauce that was considered a delicacy, now it is safe forgotten). And Soviet mayonnaise was an artifact of that time. The standard composition of Provencal mayonnaise according to the recipe of the middle of the twentieth century is oil refined 68%, fresh yolks 10%, ready-made mustard 6.7%, sugar 2.3%, vinegar (5%) 11%, salt and spices 2%
Eating habits change, ideas about tasty and healthy food change. However, even then, many people did not like the taste of mayonnaise (sorry for the tautology).
Someone diluted it with sour cream in different proportions - it was believed that this makes mayonnaise softer.
And in our family it was easier - mayonnaise was generally excluded from the salad recipe. Instead, they prepared a sour cream dressing, which, by the way, substituted mayonnaise quite well to taste.
Cooking this dressing couldn't be easier. We take for boiled yolk, knead well, add sour cream to a glass and knead so that there are no yolk lumps. Next - a spoonful of ready-made mustard. Salt and pepper to taste. And voila! A delicious and healthy dressing sauce is ready.
It sounds no worse than mayonnaise, healthier and tastier many times over.
Bon Appetit!