This homemade mayo comes together in minutes with just an immersion blender and a handful of pantry staples. A single egg forms the base, brightened with fresh lemon juice and a touch of apple cider vinegar, then seasoned with dry mustard and sea salt for a subtle tang. Light olive oil streams in slowly, transforming the mixture into a thick, pale, perfectly emulsified spread with zero gums, fillers, or mystery ingredients. The technique matters here — holding the blender still at the bottom before slowly lifting it through the oil is what gives you that creamy, stable texture every time. It's ready to use immediately and keeps well in the fridge for a week, making it a great staple to have on hand for sandwiches, dressings, or dips. This one is an easy, reliable option for a lactose free kitchen, letting you control exactly what goes into your condiments.
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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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