Why yolk?
Egg yolk is rich in lecithin, a natural emulsifier that holds oil and water together. Egg yolk powder gives you that without cracking and separating eggs or wasting whites.
Reconstituting
1 kg yolk powder + 3–3.5 L water = 4–4.5 kg beaten yolk. Sprinkle the powder into the water while whisking and let it rest a few minutes.
Mayonnaise step by step
- Reconstitute the yolk.
- Blend with vinegar or lemon, salt and mustard if used.
- Stream in the oil with the blender running until thick.
- Adjust: more oil to thicken, a little water to thin.
From plain mayo to a house sauce
Add mayonnaise seasoning at 50–75 g per kg of mayo for a signature sauce, or barbecue sauce powder at 75 g per kg for BBQ mayo.
Other uses
- Aioli and emulsified sauces
- Custard and pastry creams
- Baked goods that need yolk colour and richness
Quantity table
| Beaten yolk needed | Egg yolk powder | Water |
|---|---|---|
| About 1 kg | 225–250 g | 750–775 ml |
| About 2 kg | 450–500 g | 1.5–1.55 L |
| 4–4.5 kg | 1 kg | 3–3.5 L |
Fixing common mayonnaise problems
- Split mayo: the oil went in too fast. Start again in a clean bowl with fresh reconstituted yolk and blend the split mix in gradually.
- Too thin: add oil gradually until it thickens.
- Too thick: blend in a little water or vinegar.
- Texture changes daily: fix the weights of powder, water and oil and post them in the kitchen.
Who uses dried egg yolk?
- Burger and sandwich shops — house mayo and burger sauce.
- Shawarma and fries shops — mayo and dips.
- Fried-chicken restaurants — sauces with broasted and strips.
- Pastry shops and bakeries — custard and pastry creams.
- Cloud kitchens and caterers — large batches with the same texture.
Storage
Keep the closed pack in a cool, dry place away from sunlight and use a dry scoop. Make only the mayonnaise you will use and keep it chilled.
From mayonnaise to a full sauce menu
- Burger sauce: mayo with mayonnaise seasoning, 50–75 g per kg.
- BBQ mayo: 75 g barbecue sauce powder per kg of mayo, whisked well.
- Spicy mayo: chili extract powder 5–6 g per kg, dissolved in a little water first.
- Garlic sauce: base mayo with crushed garlic to your recipe.
Every sauce comes from one base, so texture stays consistent and stock is simpler. Yolk powder suits mayo better than whole egg powder because it is concentrated in lecithin, so the emulsion sets faster and thicker.
Safety note
Al Laith yolk is a dried egg powder. Prepare and store any mayonnaise chilled, use it quickly and follow your kitchen's food-safety rules.
Available in 1 kg packs and 15 and 25 kg bags, delivered across Egypt.
Frequently asked questions
How do I reconstitute egg yolk powder?
1 kg powder with 3–3.5 L water makes 4–4.5 kg beaten yolk.
Why is yolk powder good for mayonnaise?
It is rich in lecithin, a natural emulsifier that stabilises mayo and sauces.
How do I make a signature mayo sauce?
Add mayonnaise seasoning at 50–75 g per kg of mayo and mix well.
More articles you may find useful
- Powder Sauces for Restaurants: Cheddar, Demi-Glace, BBQ
- How to Reconstitute Egg Powder: Water Ratio Table
- Egg White Powder (Albumen): Uses and Preparation
- Egg Powder vs Fresh Eggs: A Restaurant Comparison
Egg yolk powder — see the product page and request a quote on WhatsApp.
