Egg White Mayonnaise

Name: Egg White Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 1 white (30 g) Egg White; ½ tsp salt (2.5 ml) Salt; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 Tbsp lemon juice (15 ml) Lemon Juice; 1 cup canola oil (240 ml) Canola Oil

Independent adaptation of a publicly published Dale Mackay recipe. Not affiliated with, sponsored by, or endorsed by Dale Mackay.

SPREAD · MEATBALLS & SANDWICHES

In the published recipe, this is the spread for meatballs with egg white mayonnaise.

MacKay's egg-white mayonnaise for meatballs.

On the jar

EGG WHITE

Method: blend
Yield: about 1 cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Salt 3 mlDijon Mustard 5 mlLemon Juice 15 mlCanola Oil 240 ml

Ingredients

Egg Whiteabout 1 white (30 g)
Salt½ tsp salt (2.5 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Lemon Juice1 Tbsp lemon juice (15 ml)
Canola Oil1 cup canola oil (240 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Egg White Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 1 national award

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Provenance

Dale MacKay. Canadian / contemporary. Cited awards include: Top Chef Canada winner S1 (2011).

Adapted from a Dale MacKay recipe (Dale MacKay / food.crs (meatballs; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dale MacKay / food.crs (meatballs; re-eligible under §1 v2 2026-07-18) (published as “Egg White Mayonnaise”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar