Rich pasteurized egg yolks form the base of this creamy, silky mayonnaise, whisked with a touch of Dijon mustard and lemon juice for tang before a slow stream of neutral oil is worked in until it turns thick and glossy. Made right in a jar with an immersion blender or in the food processor, the emulsion comes together in minutes and holds a beautiful, spoonable texture. A splash of white wine vinegar at the end brightens everything and rounds out the flavor. Because you're building it from scratch with simple, straightforward pantry staples, you know exactly what's going into every spoonful. It's a smart, versatile condiment to keep on hand, and it fits neatly into a soy free kitchen without any fuss. Store it in a clean jar in the fridge and use it within a week for sandwiches, dressings, or dips.
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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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