This creamy, silky mayo comes together right in the jar, thanks to the magic of an immersion blender and a slow-building emulsion. A single egg forms the base, brightened with fresh lemon juice and a touch of apple cider vinegar, then rounded out with dry mustard and sea salt for real depth of flavor. Light olive oil blends in until the whole mixture turns thick, pale, and glossy, with zero visible oil left floating on top. It's endlessly useful — swirl it into dressings, spread it on sandwiches, or use it as the base for your favorite dip. Since every ingredient here is plant-based or egg-based with nothing derived from meat, fish, or poultry, this one is a genuinely solid pick for a vegetarian kitchen. Best of all, it keeps well in the fridge for a week, so you'll always have a fresh batch ready to go.
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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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