This creamy, tangy mayo comes together in minutes with just an immersion blender and a handful of pantry staples. A pasteurized egg forms the base, and bright lemon juice and apple cider vinegar bring the acidity that balances the richness of the light olive oil. A touch of dry mustard adds depth, while sea salt rounds everything out into a smooth, spreadable condiment with real flavor. The slow-lift blending technique is what gives it that thick, glossy texture without any fuss — no store-bought jar, no mystery ingredients, just a fresh batch you control from start to finish. It's an easy staple to keep stocked in a Paleo kitchen for sandwiches, dressings, or dolloping onto just about anything.
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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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