Silky, rich, and made completely from scratch, this mayonnaise comes together with just a handful of pantry staples — pasteurized egg yolks, a bright hit of fresh lemon juice, and a touch of Dijon mustard to build the base. Slowly streaming in neutral oil while blending is what transforms those simple ingredients into a thick, glossy emulsion that holds its shape on a spoon. A final splash of white wine vinegar and an optional pinch of white pepper round out the flavor with just the right amount of tang. Whether you whip it up with an immersion blender or a food processor, you get full control over the texture and seasoning, ending up with something far fresher and creamier than anything from a jar. Keep it chilled in a sealed container and it's ready to spread, dollop, or whisk into dressings all week long. It's a genuinely solid choice for a lactose free kitchen, since every ingredient here is naturally free of dairy to begin with.
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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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