This low fat mayonnaise recipe uses only the egg whites.
Low Fat Mayonnaise
- 1 large egg white
- 3 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon dry mustard
- 1/2 cup canola oil
- In this exact order, add the egg white, lemon juice, salt, mustard and oil to a cup. Let the ingredients sit for one minute.
- Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Transfer mayonnaise into a container; cover tightly and store in refrigerator for up to one week.