1/2 teaspoon Diamond Crystal kosher salt; for table salt, use 1/4 teaspoon
3 1/2 ounces safflower or other neutral oil
Directions
Combine egg white, lemon juice, mustard, salt, and oil in a container just wide enough to accommodate an immersion blender, such as a cocktail shaker or wide-mouth Mason jar. Set blender to low, place flush with the bottom of the container, and pulse until oil disappears into a creamy spread, about 20 seconds. Refrigerate in an airtight container up to 2 weeks.
