This silky, homemade mayonnaise comes together right in your kitchen with just a handful of pantry staples: rich egg yolks, a bright hit of fresh lemon juice, and sharp Dijon mustard whisked into a cloud-like emulsion. Slowly streaming in neutral oil, whether you reach for avocado oil or a light olive oil, builds that classic thick, creamy texture without any heavy machinery beyond an immersion blender or food processor. A splash of white wine vinegar and a pinch of white pepper round out the flavor with just the right amount of tang. The result is a glossy, spreadable condiment that beats anything from a jar, ready to elevate sandwiches, dress up potato salad, or serve as the base for your own flavored aiolis. Made fresh and kept refrigerated in a sealed jar, it stays good for a week, giving you a reliable, made-from-scratch staple whenever you need it. This one is a genuinely solid pick for a dairy free kitchen, no fuss required.
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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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