Let's be clear: Egg white mayo isn't about cutting calories or cholesterol; it's about making the most of whatever ingredients you have on hand. This recipe is perfect for bakers with egg whites left over from other projects, and its elegant simplicity lets other, more interesting ingredients take center stage.
Why It Works
- An immersion blender makes quick work of the egg whites and oil.
- Neutral options like safflower oil won't turn bitter from oxidation.
- Lemon juice and mustard give this simple mayo acidity and depth.
- Yield:Makes about 2/3 cup
- Active time: 2 minutes
- Total time:2 minutes
- 1 large egg white (1 ounce; 30g), cold
- 1/2 ounce fresh juice from 1 lemon (1 tablespoon; 15g)
- 1/8 ounce Dijon mustard (1 teaspoon; 4g)
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use 1/4 teaspoon
- 3 1/2 ounces safflower or other neutral oil (1/2 cup; 100g)
Combine egg white, lemon juice, mustard, salt, and oil in a container just wide enough to accommodate an immersion blender, such as a cocktail shaker or wide-mouth Mason jar. Set blender to low, place flush with the bottom of the container, and pulse until oil disappears into a creamy spread, about 20 seconds. Refrigerate in an airtight container up to 2 weeks.