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Place the pasteurized egg yolks, lemon juice, apple cider vinegar, mustard powder, and salt in the bottom of a tall narrow jar (if using an immersion blender) or in the bowl of a food processor. Let the mixture sit for 30 seconds so the salt begins to dissolve.
If using an immersion blender: pour the light olive oil on top of the yolk mixture without stirring. Lower the immersion blender to the bottom of the jar, turn it on, and hold it still for 10–15 seconds until a thick white emulsion forms at the base, then slowly draw the blender upward over 20–30 seconds until all the oil is incorporated and the mixture is thick and creamy. If using a food processor: with the machine running, drizzle the oil in a very thin, steady stream through the feed tube over about 2 minutes until the mixture is thick and holds its shape.
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