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Mayo Traiteur

Delicious mayo but with 50 % 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, water, egg yolk, starch, mustard (water, vinegar, mustard seed, salt, spices), vinegar, salt.

Stabilisers: guar gum, carob flour, xanthan gum.

Preservatives: calcium sorbate, sodium benzoate, citric acid.

Colourings: beta-carotene. Anti-oxidant: calcium dinatrium EDTA. 

Nutritional values moreclose

Maatjes (Herrings) with green beans

For approx. 2 people
Ideal lunch or starter: a fresh salad. The mustard mayo dressing completes it!
how to prepareclose the recipe

how to prepare


  • 2 maatjes (herrings), cleaned and cut into pieces
  • 2 new potatoes
  • 150 g green beans
  • 1 sprig of savory
  • 2 small tomatoes, skinned and deseeded, diced
  • 2 spring onions, cut into rings
  • chives, finely chopped
  • La William Mayo Traiteur and mustard



  1. Boil the potatoes in the skin, drain, cool down, peel and dice.
  2. Boil the beans in water until al dente with a sprig of savory.
  3. For the mustard dressing approx. 4 tsp mayo with 2 tsp mustard (to your personal taste) and whisk together until you get a smooth dressing. If you think it's too thick, add a teaspoon of water and whisk again.
  4. Mix a little dressing over the beans, put it onto plates together with the tomatoes, potatoes and herring. Finish off with onions and chives. 

Tip: This salad is a classic, serve as amuse-bouche in small dishes or as a lunch salad. The easy-to-make mustard dressing is a must.

The favourite of all Belgians

At least there is one thing all Belgians agree on: mayonnaise 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. 

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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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