This creamy homemade mayo comes together with just a handful of pantry staples and a few minutes of blending, no store-bought jars required. A pasteurized egg forms the base, while fresh lemon juice, apple cider vinegar, and dry mustard bring the bright, tangy flavor you want in a good mayo. Light olive oil emulsifies into a thick, pale, spoonable spread that holds together beautifully once it hits that opaque, creamy stage in the jar. It's an easy staple to keep in the fridge for dressing up sandwiches, salads, or dips, and it fits neatly into a Mediterranean-style kitchen thanks to that olive oil base. With total control over every ingredient that goes in, this is a solid, wholesome swap for the mass-produced stuff sitting on grocery shelves.
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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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