This creamy, tangy mayo comes together in minutes with just a handful of pantry staples and an immersion blender. A single egg forms the emulsion base, brightened with fresh lemon juice and apple cider vinegar, then seasoned with dry mustard and sea salt before a steady stream of light olive oil transforms it all into a thick, pale, spreadable condiment. The technique is foolproof: blend at the bottom of the jar until that white emulsion locks in, then slowly work the blender upward so every drop of oil gets incorporated with no greasy pooling on top. It's ready to use immediately, keeps well in the fridge for about a week, and gives you full control over exactly what goes into your jar. Whether you're topping a salad, building a sandwich, or stirring it into a dressing, this homemade version is a smart, reliable staple for an alpha-gal friendly kitchen. Skip the mystery ingredients of store-bought jars and enjoy a version you made yourself, start to finish.
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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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