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Egg White Mayonnaise Recipe


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     Egg White Mayonnaise

Category   Sauces
Sub Category   None

1 large egg white, save yolk for later use
3 teaspoons freshly squeezed lemon juice
1/4 teaspoon salt, plus more to taste
1/4 teaspoon dry mustard (like Colman's)
1/2 cup canola oil

In this exact order, egg white, lemon juice, salt, mustard and oil to a cup. Let the ingredients sit for one minute
Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.

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