Yes, it is possible to make mayo out of ghee! I really do not know why I hadn’t thought to try this sooner. A lot of you complain that mayo primarily made with extra virgin olive oil can have a bitter taste. This has never bothered me before but I can see why it might bother some of you. I have tried before to make mayo using virgin coconut oil and it came out tasting like suntan lotion. Not something I want to eat!
So, why not ghee? The result: a distinctly buttery tasting mayo that is truly out of this world! I hope you try this one!
- 3 pastured egg yolks
- 1 Tbsp raw apple cider vinegar
- 1 tsp unrefined sea salt (where to buy salt)
- dash cayenne pepper
- 2 tsp raw honey (where to buy)
- 1 tsp dijon mustard
- 1/2 cup ghee, melted and room temperature (where to buy ghee)
- 1/2 cup extra virgin olive oil (where to buy quality oil)
- 1 Tbsp sauerkraut juice from a previous batch (preferred) or liquid whey
Bring a small pot of water to a simmer and warm a small glass measuring cup with 1/2 cup of ghee until the ghee is melted. Remove the measuring cup with the melted ghee and let it cool off to room temperature. Then add the olive oil to the measuring cup bringing the mixture to 1 cup of olive oil and melted ghee.
Place egg yolks, apple cider vinegar, salt, cayenne, raw honey and Dijon mustard in food processor and blend for 1 minute.
Turn the food processor on and pour the melted ghee and olive oil in very slowly in a steady stream. Keep pouring slowly until the entire cup is incorporated and you have a thick emulsion.
Add 1 Tbsp sauerkraut juice or liquid whey as your last step and blend to incorporate.
Allow the mayo to sit at room temperature in a small fermentation jar for 7 hours before placing in fridge.
This mayo will keep for up to 1 month (but I guarantee you that you will use it before it goes bad!).
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