Have Leftover Egg Whites? Make This Creamy, Yolk-Free Mayonnaise

While Kenji was fairly skeptical of the concept, Daniel and I went in with high hopes. We both knew from experience that egg whites and fat don't have to be enemies, he from an

You can doctor it with lemon juice and mustard to keep the flavor profile relatively traditional, but neither ingredient is essential to the mayo's success if you'd prefer to season things differently. Whatimportant is to reach for a neutral oil, since an immersion blender can oxidate olive oil, resulting in an unpalatable bitterness. My go-to alternative is safflower oil , but feel free to use whatever you keep on hand., all the ingredients are combined in a narrow container.

It's a quick route to a mini batch of thick and creamy mayonnaise, though you could certainly double it if you prefer. But in my two-person household, a single egg white yields exactly enough mayo to slather on a couple of sandwiches or a few ears of grilled corn. Sure, its flavor is completely neutral, but I see it as an elegant simplicity that puts more interesting ingredients center stage.

dgritzer CookingIssues I wonder if the additional alkalinity of this all egg white mayo would increase the Maillard reaction appreciably compared to a regular mayo sear. I may have to cook some steaks.

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