Pasteurized eggs in homemade mayo?
The main rationale for the "room temperature rest" for homemade mayo is to kill off potential Salmonella in eggs.  Most other ingredients in mayo recipes should not be contaminated with bacteria, so I can't imagine any benefit from the room temperature rest when using pasteurized eggs.

In fact, given that mayo will degrade faster at room temperature (in terms of flavor and quality), it would keep the mayo fresher for longer if you refrigerate immediately.