This silky, homemade mayonnaise comes together right in a jar, with pasteurized egg yolks whisked with lemon juice and Dijon mustard to build a stable base before a slow stream of neutral oil transforms everything into a thick, creamy emulsion. A splash of white wine vinegar at the end brightens the whole batch, while a pinch of white pepper adds a subtle warmth if you want it. Whether you reach for an immersion blender or a food processor, the technique is forgiving and the payoff is a glossy, spreadable condiment far better than anything from a jar off the shelf. It's ready in minutes, keeps well in the fridge for a week, and makes an excellent everyday spread or base for dressings and dips. This one fits perfectly into a vegetarian kitchen, no special sourcing required beyond good eggs and good oil.
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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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