None of these ingredients bring wheat or gluten anywhere near the equation, which makes this one an easy win. Egg yolks, lemon juice, and a spoonful of Dijon whisk together into that classic pale, silky base, then a slow, steady stream of neutral oil is the real magic that turns it thick and glossy. A splash of white wine vinegar at the end brightens everything up and gives it that unmistakable tang you want from a good homemade mayo. Whether you build it with an immersion blender or a food processor, you get total control over the texture and flavor, no store-bought jar required. Keep it chilled in a clean jar and you've got a rich, creamy condiment ready for sandwiches, dressings, or dipping all week long. It's a solid, reliable staple to have on hand if you're keeping things wheat free.
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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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