This creamy, tangy homemade mayo comes together right in the jar with nothing more than an egg, a bright hit of fresh lemon juice, a splash of apple cider vinegar, and a good pour of light olive oil. The immersion blender does all the work, transforming that layered mix into a thick, pale, glossy emulsion in under 30 seconds flat. Dry mustard and sea salt round out the flavor so it tastes rich and savory without any funky off-notes, and you control every ingredient that goes into the jar. It's a fantastic staple to keep in the fridge for sandwiches, dressings, or a dollop on grain bowls. Because it's built from whole, simple pantry ingredients, it's a naturally solid choice for a soy free kitchen. Just keep it chilled and use it up within the week for the best flavor and texture.
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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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