This silky, spoonable mayonnaise comes together right in the jar, with an immersion blender doing all the work of turning egg yolks, lemon juice, and Dijon mustard into a thick, creamy emulsion in under a minute. A steady stream of neutral oil is the real magic here, building body and richness without any fuss, while a splash of white wine vinegar at the end adds just the right amount of tang. Because it's built from simple, whole ingredients you control from start to finish, it's an easy way to keep a low FODMAP condiment on hand without hunting down a store-bought jar. Use it straight on sandwiches, stir it into a quick tuna or egg salad, or thin it out for a fast, creamy dressing. It keeps well chilled for about a week, so a single batch covers plenty of meals ahead.
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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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