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Basic egg white cream recipe

Emulsions based on egg white, yoghurt, and oil are a light substitute for mayonnaise to which you can easily add all kinds of flavours. This is a basic recipe to which you can add any flavour by varying the oil and acid.

Makes 2 litres.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

400
g
yoghurt
200
g
egg white
1400
ml
oil
as needed
acid
as needed
salt and pepper

Scale recipe

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