This creamy homemade mayo comes together with just a handful of pantry staples and an immersion blender, no mixer or fancy equipment required. A pasteurized egg forms the base, while fresh lemon juice, apple cider vinegar, and dry mustard bring the tang that makes this so much better than anything from a jar. The technique is what makes it foolproof: blending low and slow at the bottom of the jar first creates a stable emulsion before you slowly draw the blender upward, so you end up with a thick, pale, spreadable mayo every time. Light olive oil keeps the flavor clean and neutral, letting the mustard and citrus shine through. Since every ingredient here is naturally free of wheat, barley, and rye, this is a solid, dependable choice for a gluten free kitchen. Keep it in a sealed jar in the fridge and use it within a week for sandwiches, dressings, or dips whenever you need that classic creamy 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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