How To Make Easy Egg White Mayonnaise
Making homemade condiments can seem intimidating. Sometimes it’s harder to replace our pantry staples than it is to try something totally unique because we’re used to their iconic taste. I promise you, this egg white mayo won’t disappoint! I learned how to make easy egg white mayonnaise in seconds and so can you.
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Mayonnaise is such a classic and high-use kitchen ingredient in most households. Unfortunately it is usually made with inflammatory seed oils, and eggs. When I developed an egg yolk allergy in my late 20s due to long-term mold exposure, I was determined to find a homemade mayo recipe that would make me not miss classic mayo! This recipe is just the ticket. It’s made with clean ingredients, egg-yolk free, easy, affordable, and the perfect texture for any recipe that uses mayonnaise!
This homemade mayonnaise is rich, creamy, with a mild flavor and egg-yolk free! Made with simple ingredients in seconds, this recipe is a winner every time.
Easy Egg White Mayonnaise FAQs:
What Oil Should I Use To Make Homemade Mayo?
The best oil to use for homemade mayonnaise is a light, neutral flavored oil. Traditionally, homemade mayo will use safflower or vegetable oils. I like to use a healthier oil like olive oil personally. I find the lighter the color, the more mild the flavor.
How Should I Store Homemade Mayo?
This mayo can be stored in an airtight container in the refrigerator. I like to use these lids on the mason jar I mix the mayonnaise in.
How Long Does Homemade Mayonnaise Last?
This homemade mayonnaise can last up to 2 weeks if stored in the refrigerator. It may however, separate over time. If this happens, simply whip it for a few seconds using an immersion blender and it will re-coagulate.
Do I Need To Add Mustard?
You can omit mustard in this recipe if you would like. The purpose of mustard is to add flavor, but it isn’t essential to this recipe.
Should I Use Fresh Lemon Juice In This Recipe?
While bottled lemon juice is a faster choice, the extra ingredients in bottled lemon juice usually add an off flavor to this recipe. I would either use fresh lemon juice, or substitute white vinegar if you do not have fresh lemons.
Do I Need To Be Concerned About Raw Eggs?
This recipe is just like any other recipe that uses raw eggs. With raw ingredients there is always a risk of some sort of bacteria. That being said, I would use your own discretion when eating raw foods.
Do I Need An Immersion Blender?
If you do not have an immersion blender, you can make this recipe using a hand mixer with a whisk attachment to achieve that creamy mayo texture.
What If My Mayo Is A Bit Runny?
If your mayonnaise does not properly whip, you can usually add another egg white then blend a bit longer to help thicken the mixture.
Tools You’ll Need:
Immersion blender – this is one of my favorite kitchen gadgets for mayo, making soaps, and blending soups and chowders.
Wide Mouth Mason Jar – an immersion blender fits perfectly in to a wide mouth mason jar making this an easy one-dish recipe
Measuring Spoons
Measuring Cups
Ingredients:
Olive oil
Egg Whites (room temperature)
Yellow mustard
Lemon Juice
Salt
How To Make Easy Egg White Mayonnaise
Separate 2 room temperature eggs so that you only have the whites. Discard the yolks or save and use in another recipe.
Pour egg whites into a 16 ounce wide mouth mason jar
Add olive oil, mustard, lemon juice, and salt to egg whites
Whip egg whites mixture with an immersion blender for 20-30 seconds or until fluffy and white, the more you whip the thicker the mayo will be. The mayonnaise will solidify a bit in the refrigerator so you may want to mix to just a bit less thick of a texture than you expect mayo to be.
Enjoy your mayo on sandwiches and in recipes.
Easy Egg White Mayonnaise Recipe
Equipment
- Immersion blender
- Wide Mouth Mason Jar – an immersion blender fits perfectly in to a wide mouth mason jar making this an easy one-dish recipe
- Measuring spoons
- Measuring Cups
Ingredients
- 1 cup Olive oil
- 2 Egg Whites (2 ounces) room temperature
- 1 tsp Yellow mustard
- 2 tbsp Lemon Juice
- 1 tsp Salt
Instructions
- Separate 2 room temperature eggs so that you only have the whites. Discard the yolks or save and use in another recipe.
- Pour egg whites into a 16 ounce wide mouth mason jar
- Add olive oil, mustard, lemon juice, and salt to egg whites
- Whip egg whites mixture with an immersion blender for 20-30 seconds or until fluffy and white, the more you whip the thicker the mayo will be. The mayonnaise will solidify a bit in the refrigerator so you may want to mix to just a bit less thick of a texture than you expect mayo to be.
- Enjoy your mayo on sandwiches and in recipes.
Notes
This recipe is perfect to use on sandwiches made with my favorite whole-wheat sandwich bread!
Have leftover mayo? Use it up my making my Best Easy Coleslaw Recipe!
Did You Try This Homemade Mayonnaise Recipe?
I would appreciate it if you would come back and let me know how it went for you!
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This post contains affiliate links, which means I make a small commission at no extra cost to you. Please read my full disclosure policy here.
