Egg White Mayonnaise

Ingredients

• 1 large egg white, cold
• 1/2 ounce fresh juice from 1 lemon
• 1/8 ounce Dijon mustard
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use 1/4 teaspoon
• 3 1/2 ounces safflower or other neutral oil

Directions

Add the egg white, lemon juice, mustard, salt, and oil to a vessel only slightly wider than your immersion blender, like a cocktail shaker or a wide-mouth Mason jar. Turn the blender on low, press it flat against the base of the container, and pulse until the oil is fully blended into a smooth, creamy spread, about 20 seconds. Transfer to an airtight container and refrigerate for up to 2 weeks.