This creamy, homemade mayo comes together right in the jar with just an immersion blender and a few minutes of patience. A pasteurized egg, bright lemon juice, and a touch of apple cider vinegar create that classic tang, while dry mustard adds a subtle warmth in the background. The slow, steady blend of light olive oil is what transforms everything into a thick, pale, perfectly emulsified spread with no oil pooling on top. It's endlessly useful for dressings, dips, and sandwiches, and keeps well in the fridge for a solid week. Making it yourself means you know exactly what's going into it, which makes this an easy fit for anyone watching their intake of added salt.
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Add the pasteurized egg, lemon juice, apple cider vinegar, dry mustard, and salt to a wide-mouth jar or tall blending cup. Pour the light olive oil on top — do not stir.
Place the immersion blender head all the way to the bottom of the jar, pressing it flat against the base. Blend on high without moving the blender for 10–15 seconds, until a thick, white emulsion forms at the bottom.
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