For a tangier flavor, add an extra teaspoon of lemon juice. If the mayonnaise is too thick, whisk in a teaspoon of water to adjust the consistency. Use a light-colored oil for the best flavor. Olive oil can be overpowering. Ensure all ingredients are at room temperature for optimal emulsification.
Egg White Mayonnaise
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING8 People
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VIEWS111
A luscious, guilt-free indulgence! This velvety mayonnaise, crafted without egg yolks, offers a light yet intensely flavorful alternative, ready in minutes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Protein1 g
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Saturated Fat4 g
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Sodium152 mg
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Sugar1 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a blender or food processor, combine the egg white, salt, sugar, mustard powder, and lemon juice. (1 minute)
02 Step
Recipe View Process until the mixture is well combined and slightly frothy. (30 seconds)
03 Step
Recipe View With the blender running on low speed, very slowly drizzle in the vegetable oil, about 1/4 cup at a time. (5-7 minutes)
04 Step
Recipe View Continue blending, allowing each addition of oil to fully emulsify before adding more. The mixture will gradually thicken into a creamy mayonnaise.
05 Step
Recipe View Once all the oil has been incorporated and the mayonnaise is thick and smooth, transfer it to an airtight container. (1 minute)
06 Step
Recipe View Refrigerate for at least 30 minutes to allow the flavors to meld and the mayonnaise to fully set before using.
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RECIPE REVIEWS
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Please Rate
Kirstin Wuckert
Jan 27, 2025Great alternative for those watching their cholesterol. I add a pinch of cayenne for a little kick!
Fermin Von
Aug 28, 2024I was skeptical, but this recipe is fantastic! So easy and tastes just like regular mayo.
Raleigh Brown
Aug 26, 2024My mayonnaise didn't thicken at first, but I just kept slowly adding the oil and it eventually came together. Patience is key!