Making mayonnaise from scratch means you're in complete control of what goes into the jar, and that's exactly why this recipe is such a solid fit for a seed oil free kitchen. Pasteurized egg yolks whip with a touch of Dijon mustard and bright lemon juice until they form a thick, pale emulsion right at the bottom of the jar — that's the real trick to getting this to set up properly. Whether you're working with an immersion blender or a food processor, the slow, steady incorporation of oil is what turns a loose mixture into something creamy, spoonable, and stable enough to hold its shape. A final splash of white wine vinegar and a pinch of white pepper sharpen the flavor without overpowering it. The whole batch comes together in just a few minutes and keeps in the fridge for a week, so you'll always have a fresh, homemade condiment on hand instead of reaching for a jar with a questionable ingredient list.
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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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