I regularly make this mayo as it is safer for kids lunchboxes than egg mayo. It is made with a stick blender.
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Just curious; are pasteurized eggs (yolks, whites, whole) just a Danish thing?
I've never thought to actively look for these when I've been in shops in various countries, but in Denmark, pretty much any time raw eggs are required, most people reach for pasteurized, which are found in every supermarket.
I can easily find pasteurized eggs in northern Minnesota, so I'm guessing they're pretty common elsewhere in the USA. I generally use them for making sauces such as mayonnaise, as well as ice cream.