The paper considers a new production technology of cold sauces  a Ukrainian mayonnaise (with garlic, horseradish or onions), using vegetable oil containing a biologically active additive (BAA) of horseradish, onions or garlic. The aim of the work is to create a technology of mayonnaise production using horseradish, garlic or onion, which will have both acceptable consumer organoleptic characteristics, and a high index of body saturation with beneficial trace elements. The authors propose a new model of mayonnaise production technology on the basis of theoretical and practical analysis. The model determines the composition core components and production technology features.