 Egg-free varieties generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings.