❓ Can I use egg whites instead of whole eggs in mayonnaise?

Yes! Egg white mayonnaise is lighter and has a slightly different texture but still creamy and delicious. It’s a great option if you’re avoiding yolks for dietary or taste reasons.

❓ Is egg white mayo safe to eat raw?

If you’re using pasteurized eggs or very fresh eggs from a trusted source (like your own farm), it’s generally safe. Alternatively, you can lightly heat the egg whites to 60°C (140°F) for a few minutes to pasteurize them before blending.

❓ What oil works best for egg white mayonnaise?

We recommend neutral oils like cold pressed de-odorized sunflower or avocado oil. Extra virgin olive oil can be too bitter if overblended. Try a mix if you want a richer flavor.

❓ How long does egg white mayo last in the fridge?

Stored in a clean, airtight jar, it lasts up to 5 days in the fridge. Always smell and check the texture before using.

❓ Can I make this mayo without a blender?

Yes. It takes a bit more effort, but you can whisk it by hand or use an immersion blender. Add the oil slowly in a thin stream to avoid breaking the emulsion.