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A silky, lemon-bright mayonnaise made by slowly emulsifying pasteurized egg yolk with neutral oil. It is rich enough for sandwiches and salads yet balanced with mustard, vinegar, and a clean finish.
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The egg yolk provides emulsifiers that suspend tiny droplets of oil, while mustard helps stabilize the mixture. Acid and salt keep the rich texture lively rather than heavy.
Transfer to a clean, covered container and refrigerate immediately. Use pasteurized-egg mayonnaise within 3 days, keeping it at 4°C or colder; do not leave it at room temperature for more than 2 hours.
Do not reheat. Serve chilled or let it stand at room temperature for 5 minutes to soften slightly.
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