This creamy, silky mayo comes together right in the jar with just an immersion blender — no slow drizzling, no babysitting a stream of oil. A single egg, bright lemon juice, a pinch of dry mustard, and fine sea salt get blended with mild light olive oil until the mixture turns thick, pale, and glossy in under a minute. The technique is foolproof: blend at the base until the emulsion sets, then slowly lift the blender through the rest of the oil for a fully combined, spreadable finish. It's tangy, rich, and endlessly versatile — perfect for spreading on sandwiches, folding into chicken salad, or thinning into a quick dressing. Made fresh at home, it's a great way to keep a Candida-friendly kitchen stocked with a clean, homemade condiment you control from start to finish. Keep it chilled and use within the week for the best flavor and texture.
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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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