This silky, homemade mayonnaise comes together in minutes with just a handful of clean ingredients — egg yolks, a touch of Dijon mustard, and a bright hit of lemon juice and white wine vinegar. The real star is the oil: avocado oil or light olive oil creates that thick, glossy emulsion while keeping the flavor mellow and the ingredient list refreshingly simple. Using an immersion blender or food processor, you control exactly how it comes together, watching it transform from liquid to lush, spoonable cream right before your eyes. There's no mystery stabilizers or preservatives here, just real food whipped into something creamy and satisfying. It's a great way to keep a pantry staple in your anti-inflammatory rotation, ready to spread on sandwiches, swirl into dressings, or dollop onto roasted vegetables. Once made, it keeps well in the fridge for a week, so you'll always have a good-for-you condiment on hand.
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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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