If you make a lot of dishes that call for egg yolks, you find that you have an overabundance of egg whites. What to do? I guess you could make a batch of meringues, but what else? Normally, mayonnaise is prepared from egg yolks, but with sufficient “force,” it can be prepared from whites as well—perfect for those avoiding dietary cholesterol. This mayonnaise can be flavored or used plain, just like ordinary mayonnaise.