This silky, ultra-fresh mayonnaise comes together with just a handful of pantry staples — pasteurized egg yolks, a touch of Dijon mustard, and a bright hit of lemon juice — whisked into a rich emulsion with a neutral oil like avocado or light olive oil. Building it yourself in a jar or food processor means total control over every drop that goes in, no mystery ingredients, no guesswork. The technique is simple but satisfying: blend low and slow at first, then slowly work the oil upward until it turns thick, glossy, and spoonable. A splash of white wine vinegar and a pinch of white pepper at the end sharpen the flavor and give it that classic tang. It's a solid, dependable option for an alpha-gal friendly kitchen, ready to spread on sandwiches, swirl into dressings, or fold into a batch of chicken or tuna salad. Keep it chilled and use it up within the week for the best texture and flavor.
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Combine the pasteurized egg yolks, lemon juice, Dijon mustard, and salt in the bottom of a tall narrow jar or the bowl of a food processor. If using an immersion blender, place the blender head all the way at the bottom of the jar before turning it on.
Pour all of the oil on top of the yolk mixture. Hold the immersion blender still at the bottom of the jar and blend on high for about 20 seconds, until a thick, pale emulsion forms at the base. Then slowly tilt and lift the blender upward through the oil, continuing to blend until the mixture is fully emulsified, thick, and creamy throughout. Alternatively, with a food processor running, drizzle the oil in a very thin, steady stream through the feed tube over 2–3 minutes until the mixture is thick and holds its shape.
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