This creamy homemade mayo comes together with just an egg, light olive oil, and a bright hit of lemon juice and apple cider vinegar — no processed shortcuts needed. The immersion blender trick is what makes it foolproof: press the blender flat to the bottom of the jar, hold steady until the base emulsifies into a thick white cream, then slowly lift through the rest of the oil until everything turns pale, glossy, and fully combined. Dry mustard and sea salt round out the flavor with a little tang and depth, no fancy ingredients required. It's ready in under a minute of actual blending time and keeps in the fridge for a solid week, making it an easy staple to have on hand for sandwiches, dressings, or dipping. This one's a great fit for anyone watching added sugar, since you're building the whole thing yourself from a short, clean ingredient list.
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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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