Building your own mayo from scratch means total control over what goes into the jar, and this version comes together in under a minute with just an immersion blender. A pasteurized egg, bright lemon juice, and a touch of apple cider vinegar create the emulsion base, while dry mustard and sea salt round out the flavor with a gentle tang. Light olive oil poured on top and blended in slowly builds that classic thick, pale, spoonable texture without any pooling or separation. The technique here is genuinely satisfying to watch — the emulsion forms almost instantly at the bottom of the jar before you slowly draw the blender upward to finish it off. Since you're choosing exactly what goes into it, this one is a solid pick for a seed oil free kitchen. Keep it sealed and chilled, and you've got a week's worth of a creamy, tangy condiment ready for sandwiches, dressings, or dips.
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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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