6largeegg whites (hard-boiled or lightly scrambled, or 3/4 cup 100% liquid egg whites)
1/4cupbeef broth ((if using scrambled whites, use 1-2 Tablespoon broth instead) )
1teaspoonprepared yellow mustard
1/2teaspoonapple cider vinegar
1/2teaspoonRedmond Real Salt
1/4teaspoonfish sauce
1
Put all of the ingredients in a wide-mouth jar and use an immersion blender to puree until completely smooth, scraping down the sides as needed with a small rubber spatula. Store in an airtight container in the refrigerator for up to a week.