This creamy homemade mayo comes together in just seconds with an immersion blender, no fussy whisking or store-bought jars required. A single pasteurized egg emulsifies with light olive oil into a thick, pale, spoonable base, while fresh lemon juice and apple cider vinegar add brightness and a little tang. Dry mustard and sea salt round out the flavor, giving you a rich, creamy condiment with none of the questionable additives found in the jarred stuff. Since every ingredient here is naturally free of wheat and gluten, it's an easy, reliable staple to keep stocked in a wheat free kitchen. Slather it on sandwiches, stir it into dressings, or use it as the base for your favorite sauce — either way, this batch stays good in the fridge for a week of easy meals.
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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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