Homemade Ghee Mayo (Immersion Blender Method)

Quick ghee-based mayonnaise made in a jar with an immersion blender. Uses room-temperature egg and cooled melted ghee for a stable emulsion; includes storage and texture tips.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the egg, lemon juice, Dijon mustard, sea salt, and melted ghee (cooled to room temperature) into a wide-mouth jar.

Step 2

Blend at the bottom for 10–15 seconds until the mixture thickens, then slowly lift the blender to incorporate the rest of the ghee until a thick emulsion forms.

Step 3

Temperature is critical: both the egg and ghee must be close to room temperature to ensure proper emulsification.

Step 4

Storage: Homemade ghee mayo keeps for 7–10 days in the coldest part of the fridge, or up to 3 weeks if fermented with lemon juice.

Step 5

Texture Tip: Pure ghee mayo hardens in the fridge; mixing it 50–50 with avocado oil keeps it spreadable.

Step 6

Alternative Method (smaller batch): Blend 3 boiled eggs with 2 tbsp ghee, 1 tsp vinegar, 1/3 cup water, and salt to create a thick paste without raw eggs.