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Egg White Mayonnaise Recipe

Creamy, light, yolk-free homemade mayonnaise made with pasteurised egg white, neutral oil, lemon juice, Dijon mustard, and salt. Ready in about 5 minutes using an i
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Prep Time 5 minutes
Total Time 5 minutes
Course: Condiment, Sauce
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 large pasteurised egg white about 30 g
  • 1/2 cup neutral oil about 100 g
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine salt

Method
 

  1. Add the egg white, lemon juice, mustard, salt, and oil to a narrow blending jar.
  2. Place the immersion blender flat against the bottom.
  3. Blend for 10–15 seconds without moving it.
  4. Once a thick layer forms, slowly lift the blender.
  5. Continue until all the oil is incorporated.
  6. Taste and adjust the seasoning.
  7. Transfer to a clean container and refrigerate immediately.
  8. Use within three days.

Notes

  • Use pasteurised egg white because the mayonnaise is not cooked.
  • Use a neutral-flavoured oil such as sunflower, canola, grapeseed, safflower, or mild avocado oil.
  • Keep the immersion blender at the bottom during the first few seconds so the emulsion can form.
  • A jar only slightly wider than the immersion blender works best.
  • Avoid strong extra-virgin olive oil because high-speed blending can make it taste bitter.
  • Add garlic, herbs, chilli sauce, or other flavourings after the mayonnaise has thickened.
  • Keep refrigerated at 40°F / 4°C or colder.