This rich, creamy mayonnaise comes together right in the jar, built from pasteurized egg yolks whisked with bright lemon juice and a good pinch of salt. Neutral oil streams in slowly, transforming the mixture into a glossy, thick emulsion with just a touch of white wine vinegar to sharpen the flavor. Whether you reach for an immersion blender or a food processor, the technique here is what makes it foolproof — a steady drizzle of oil is all it takes to get that perfect, spoonable texture. Because it's made from real, simple ingredients you control from start to finish, it's a fantastic staple for a Whole30 kitchen. Keep a jar in the fridge for topping burgers, tossing into chicken salad, or thinning out into a quick dressing. It's the kind of homemade condiment that makes strict eating feel a whole lot easier.
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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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