Silky and rich, this mayonnaise comes together right in a jar, thickened with nothing more than pasteurized egg yolks, a bright hit of lemon juice, and a steady stream of neutral oil like avocado or light olive oil. The immersion blender trick turns the base into a thick, pale emulsion in seconds, then a slow lift through the remaining oil brings it to that classic creamy, spoonable texture. A touch of fine salt and a pinch of white pepper round out the flavor without overpowering the clean, fresh taste of the yolks and oil. Since you're building it from scratch, you control every ingredient that goes in, which makes it a solid choice for anyone following a Candida-friendly way of eating and wanting to skip store-bought jars full of unknowns. It keeps well in the fridge for about a week, so you'll always have a fresh, homemade condiment ready for sandwiches, salads, or dressings. Simple, quick, and endlessly useful in the kitchen.
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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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