This silky homemade mayo comes together in minutes with a pasteurized egg, a good glug of light olive oil, and a bright hit of fresh lemon juice and apple cider vinegar. A touch of dry mustard and sea salt rounds out the flavor, giving you a rich, tangy condiment that beats anything from a jar. The immersion blender trick makes the emulsion nearly foolproof — you'll see it turn thick, pale, and glossy right before your eyes. Because it's built on a pasteurized egg rather than a raw one, it's a smart, safe pick for a pregnancy-friendly kitchen. Keep it in a sealed jar in the fridge and use it within a week on sandwiches, salads, or anywhere you'd reach for store-bought mayo.
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The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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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