Pregnancy Friendly Homemade Mayonnaise

Total time10 min

Prep time10 min

Cook time0 min

Creamy, tangy, and made entirely from scratch, this mayonnaise comes together with pasteurized egg yolks whisked with bright lemon juice, sharp Dijon mustard, and a good pinch of salt before a steady stream of neutral oil transforms it into something thick, glossy, and impossibly smooth. Building the emulsion slowly — whether with an immersion blender or a food processor — is what gives it that spoonable, restaurant-quality texture, no gums or stabilizers required. A splash of white wine vinegar at the end adds just the right amount of brightness to balance the richness. Because it's made with pasteurized eggs from the start, it's a solid, safe choice to whip up during pregnancy when you're craving something creamy and homemade. Keep it tucked in the fridge and use it within the week, spooned onto sandwiches, swirled into salads, or stirred into a quick dip. It's a small-batch staple worth making again and again.

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Ingredients

8 servings

2 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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1 tbsp fresh lemon juice
1 tsp dijon mustard
½ tsp fine salt
1 cup neutral oil (such as avocado oil or light olive oil)
1 tsp white wine vinegar
Chef's tip
Use the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed.
pinch of white pepper (optional)

Instructions

1
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.
2
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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