Egg White Mayonnaise

By MooK

Ingredients

• 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)

Preparation

Step 1

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.