This creamy, homemade mayo comes together right in the jar, with a pasteurized egg, bright lemon juice, and a splash of apple cider vinegar creating that classic thick, tangy emulsion. Light olive oil is poured in and blended from the bottom up, transforming into a pale, glossy, spoonable mayo in under a minute of blending. A touch of dry mustard and sea salt round out the flavor without any heavy or processed ingredients weighing it down. It's an easy way to control exactly what goes into your condiments, made from simple, real-food staples you can pronounce. This one is a smart, satisfying staple to keep stocked for an anti-inflammatory kitchen, ready for sandwiches, dressings, or a dollop on roasted vegetables. Just whip it up, jar it, and keep it chilled for a fresh, homemade upgrade all week long.
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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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