Mayonnaise is condiment that was greatly missed. After significant research, and several failed attempts that produced gloppy goo rather than the creamy goodness I was looking for, I came upon this successful rendition. Anna needs to avoid excessive egg yolks, and I like the idea of using pasteurized egg whites rather than raw eggs. Easy, easy, recipe!


  • 3 TBS pasteurized egg white(approximately equal to 1 egg).
  • 3/4 cup vegetable oil
  • 1 TBS fresh lemon juice
  • 1/4 tsp. dry mustard
  • 1/8 tsp. salt.
  • dash of garlic powder (optional)
  • dash of ground pepper

Place all ingredients in the container for your immersion blender. Place blender in the bottom of container. While blending, pull up slowly (5-10 seconds), and VOILA! You have mayonnaise!