Emulsified food composition

The present invention relates to an edible, oil-in-water type emulsion having rheological and sensorial properties resembling those of mayonnaise, but which emulsion has a reduced content of oil. Edible oil-in-water emulsion comprising:35-70% (wt) edible oil0.5-10% (wt) egg yolk derived emulsifier0.3-1.5% (wt) casein65-25% (wt) water,wherein at least 60% of the oil droplets has a size of 1-5 m. Such a composition preferably has a Stevens value of 60-160, when measured using a Stevens Texture Analyser, at 20° C., after 2 weeks storage at 20° C., using a speed of 2 mm/s and a distance 20 mm.