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It is only the egg yolk that contains lecithin which is the emulsifier that makes it possible to create the oil emulsion. Mayonnaise usually also contains vinegar or lemon juice (which are mostly water) to enhance the flavor. The egg white is also mostly water and it is pretty easy to successfully make "whole egg" mayonnaise. Perhaps, the white is traditionally left out because it has its own valuable uses in cooking other things.

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13y ago

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