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Mayo Chef

Most sold mayonnaise with 80% oil. Perfect on fries and delicious summer salads.

Turn your Mayo into a real salad dressing, with a bunch of freshly chopped herbs.
Ingredients moreclose

Vegetable oil, egg yolk, vinegar, mustard (water, vinegar, mustard seed, salt, spices), salt.

Preservatives: kaliums calcium sorbateorbaat.

Flavour enhancer: monosodium glutamate. 

Nutritional values moreclose

Tomates crevettes or tomato filled with shrimp

For 2 people
Every cold platter should have tomato and shrimp. A classic which everyone loves.
how to prepareclose the recipe

how to prepare


  • 250 peeled grey shrimp
  • 4 small tomatoes
  • a couple of sprigs of flatleaf parsley, finely chopped
  • salt
  • lettuce (as much as you want), rinsed and spin dried
  • La William Mayonnaise





  1. Remove the tops of the tomatoes, submerge in boiling water for 10 seconds and then in ice cold water. The skin should come off easily now. Stand the tomatoes upside down and slice off the top. Keep the tops to one side because they serve as the lid. Scoop out the inside of the tomatoes and sprinkle in some salt. Turn over the tomatoes and let them drain on some kitchen paper.
  2. Mix 2 tsp of mayonnaise with half the shrimp and fill the tomatoes.
  3. Put some lettuce on the plates, and lay the stuffed tomatoes on top, sprinkle generously with shrimp, add some mayonnaise - serve the rest separately - and put the lid on. Divide the rest of the shrimp over the lettuce, together with the parsley. 

Tip: Get hand-peeled shrimp, or - even better - buy unpeeled shrimp and start peeling. The shells can be used to make a delicious stock.

The favourite of all Belgians

At least there is one thing all Belgians agree on: mayo is their favourite cold sauce! More than 50% of all sold cold sauces is Mayo! But where do you think the name mayonnaise comes from?

There are several theories regarding the origin of where mayonnaise got its name. The funniest one is the story about the woman from Mahonesse, a village on the Spanish island of Menorca. She fell in love with Richelieu, the 16th century French duke and cardinal. The woman revealed Menorcan cooking secrets to the Frenchman, including the recipe for aioli: a sauce of olive oil, mixed with egg, salt and garlic. Richelieu took the recipe to his country of birth, where it was developed into a sauce without the garlic. Mahonessa sauce became sauce mayonnaise. 

Read more great stories!

La William, taste is everything

La William was the pioneering company behind the first Andalouse and Brasil sauces on the market. We are always looking for the best possible taste at La William, and you can taste it in our sauces.

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