Making egg white mayonnaise
Egg whites are a great source of high-quality protein while being low in calories. They also contain essential nutrients like potassium and riboflavin, making them a healthy addition to many diets.
Just Eggwhite Mayonnaise
Introducing a smooth and airy egg white mayonnaise! Made with just egg whites, this mayo offers a light, velvety texture that’s perfect for spreading, dipping, or mixing into your favorite dishes. It’s versatile and ideal for recipes where you want a creamy consistency without the richness of traditional mayonnaise.
Serves:
roughly 500 ml of mayonnaise
Time to Prepare:
15 min
Time to cook or cure:
0 min
Skill
Emulsifying
Serves:
roughly 500 ml of mayonnaise
Time to Prepare:
20 min
Time to cook or cure:
0 min
Skills:
Emulsifying
Ingredients & Tools
Ingredients
- 3 egg whites
- 1 teaspoon salt
- 20 ml white wine vinegar
- 360- 430 ml of olive oil (depending on how thick you want it)
Tools
- 1 wide mouth jar of at least half a liter (slightly bigger is better)
- wand mixer, with a high rotation!
- spoon
Useful guidelines
Feeding your Starter
Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.
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Directions
Simply follow these steps in order to make (fill in titel):
Prepare the Jar:
- Place the wide-mouth jar on a stable surface, making sure it is clean and dry.
Add the Egg Whites:
- Pour the 3 egg whites into the jar.
Add Salt and Vinegar:
- Add 1 teaspoon of salt and 20 ml of white wine vinegar to the jar with the egg whites. Use the spoon to stir gently if needed.
Start blending:
- Place the wand mixer at the bottom of the jar, ensuring the blades are fully submerged in the ingredients. start mixing.
Pour in the Olive Oil :
- Slowly pour in the olive oil while blending. Adjust the amount up to 430 ml depending on how thick you want the mayonnaise to be. The more oil you add, the thicker the mayo will become. Turn on the wand mixer at high rotation and keep it steady at the bottom of the jar for about 10-15 seconds. You’ll start to see the mixture emulsify and thicken at the bottom.
Move the Mixer Upward:
- Slowly raise the wand mixer upwards as the mixture thickens. This allows the oil to blend properly with the egg whites and other ingredients, creating a smooth and creamy mayonnaise.
Check Thickness:
- Once all the ingredients are fully combined and you’ve reached the desired thickness, stop the mixer. If the mayo is too thin, you can add a little more olive oil and blend again to thicken it.
Store or Use:
- Adjust seasoning if needed with more salt, or even a little sugar if you want a slightly sweet mayonnaise. Your egg white mayonnaise is now ready to use or store in the fridge!
Storage
When your mayonnaise has high acidity, thanks to ingredients like vinegar or lemon juice, it can last a bit longer in the fridge—typically up to 1-2 weeks. The higher acidity helps inhibit bacterial growth, making it more stable. However, always keep it refrigerated in an airtight container and avoid leaving it at room temperature to ensure it stays fresh and safe to eat.
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