Homemade Ghee Mayonnaise (Emulsion Recipe)
This ghee mayonnaise uses one pasteurized egg, acid, mustard, 120 mL neutral oil, and 60 mL cooled liquid ghee. Blend everything in a clean, narrow vessel with an immersion blender, starting at the bottom. A two-to-one oil ratio helps keep it spoonable when chilled. Refrigerate promptly, and use within three to four days.
A steady emulsion makes this recipe easier to repeat: the mayonnaise thickens without cooking, and the measured amount of ghee adds its flavor without making the chilled sauce too firm. The key is controlling the ghee’s temperature and blending in a vessel that lets the blender head stay covered.
When I teach this method, I focus on three checks: the ingredients are not cold straight from the refrigerator, the ghee is liquid but not hot, and the blender stays still while the emulsion forms. Those small habits help prevent a thin or split batch.
Ingredients and the right ghee-to-oil ratio
This recipe makes a rich, spoonable mayonnaise with 180 mL of total fat. Neutral oil supplies two-thirds of that volume, while ghee supplies one-third. That balance matters because ghee can firm as it cools; too much may leave the mayonnaise waxy or grainy from the refrigerator.
| Ingredient | Amount | Purpose |
|---|---|---|
| Pasteurized egg | 1 | Helps bind the oil and water-based ingredients |
| Lemon juice or vinegar | 1 tbsp (15 mL) | Adds acidity and flavor |
| Dijon mustard | 1 tsp | Adds flavor and helps the mixture emulsify |
| Neutral oil | 120 mL | Keeps the chilled mayonnaise softer |
| Ghee | 60 mL | Adds buttery flavor |
| Salt | To taste | Seasons the finished mayonnaise |
Choose a neutral oil whose flavor you enjoy in a cold sauce. Ghee should be fully liquid before measuring. If it has solidified, warm it just enough to melt it; then let it cool to 80–90°F (27–32°C). Do not pour hot ghee into the egg mixture.
Bring the egg, lemon juice or vinegar, and mustard to about 68–75°F (20–24°C). This is a useful target, not a reason to leave ingredients out for a long time. Measure the oil and ghee before you begin so you can work without rushing.
Equipment and ingredient temperature
Use a clean, dry, narrow blending vessel made from glass or food-grade stainless steel. It should be just wide enough for the immersion blender head to fit and deep enough to hold the ingredients with room above them. Avoid reactive aluminum or unlined copper in prolonged contact with acidic ingredients.
A vessel that is too wide can make the blender’s job harder, especially when the batch is small. The blender head should rest flat on the bottom and remain covered by the ingredients during the first blend. Check that the cord and plug are dry and that the blender is assembled as directed by its maker.
The temperature targets help the mixture come together, but precision to a single degree is not needed. The important distinction is simple: use ingredients that are not refrigerator-cold, and use ghee that is liquid and warm, not hot. Hot ghee can impair the emulsion.
How to make ghee mayonnaise with an immersion blender
An emulsion is a blend of ingredients that normally separate, such as oil and water-based ingredients. Here, the egg, acid, and mustard help disperse tiny droplets of fat through the mixture. The order and pace of blending help those droplets form a thick sauce instead of a layer of oil.
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Prepare the vessel. Make sure the vessel, blender head, and utensils are clean and dry. Add the egg, lemon juice or vinegar, mustard, and a pinch of salt.
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Add both fats. Pour in the measured neutral oil and cooled, liquid ghee. Keep the vessel on a stable counter. Do not heat the mixture.
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Set the blender. Place the immersion blender flat on the bottom of the vessel. Keep it still and fully submerged.
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Start the emulsion. Blend for 10–15 seconds without lifting the blender. Look for a thick, pale mixture forming around and below the blade.
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Incorporate the surface oil. Once the bottom has thickened, slowly raise the blender through the mixture. Continue until the remaining oil is incorporated and the mayonnaise looks smooth.
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Taste and adjust. Add salt or a little more acid if needed, then blend briefly. If the mayonnaise is too thick, blend in cold water 1 teaspoon at a time. If it is thin, blend in additional neutral oil gradually.
Transfer the finished mayonnaise to a clean, covered container and refrigerate it promptly. Do not heat or cook it. If the sauce does not thicken, pause before adding more oil; the troubleshooting table can help you identify what happened.
Troubleshooting texture and emulsion problems
A split emulsion looks oily or curdled rather than smooth. A thin emulsion may simply need more blending, while a chilled, grainy texture can come from ghee firming as it cools. Check the texture before making changes, and adjust in small amounts.
| What you notice | Likely reason | What to try |
|---|---|---|
| Oil remains on top after blending | The bottom emulsion has not formed, or the blender was lifted too soon | Put the blender back on the bottom and blend without lifting until the base thickens |
| Mayonnaise is thin but smooth | It may need more blending, or it may not have incorporated all the oil | Blend briefly; if still thin, add neutral oil a little at a time |
| Mayonnaise is too thick | The emulsion is dense | Blend in cold water 1 tsp at a time |
| Chilled mayonnaise feels waxy or grainy | Ghee has firmed in the cold sauce | Blend in a small amount of neutral oil |
| Mixture stays loose after blending | The ingredients or method may not have allowed a stable emulsion to form | Check that the blender head stayed covered and still at the start; then try blending again |
In my teaching, a common mistake is lifting the blender as soon as it turns on. That can move oil around before a thick base forms. Give the blade 10–15 seconds at the bottom, then lift it slowly. If the texture changes only after chilling, think about ghee firming rather than treating it as a blending failure.
Do not warm the entire chilled mayonnaise to fix a firm texture. Warming can destabilize the sauce, and the finished mayonnaise should not be heated. Instead, blend in a little neutral oil and check the texture again.
Storage, serving, and raw-egg safety
Because this recipe contains egg, treat it as a perishable food even though it includes lemon juice or vinegar. Acid does not make raw-egg mayonnaise shelf-stable. Use pasteurized egg, refrigerate the mayonnaise at 40°F (4°C) or colder, and use it within 3–4 days.
Move the mayonnaise into a clean, covered container and refrigerate it as soon as you finish blending. Label it with the preparation date and time, and note that it contains egg. Do not rely on smell or appearance to decide whether it is safe to eat.
Discard the mayonnaise if it has been at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). For serving, take out only the portion you need. You can briefly temper that portion for easier spreading, but return the rest to the refrigerator promptly.
The clean-up is simple: wash the vessel, blender head, and utensils promptly with hot, soapy water. Sanitize food-contact equipment as appropriate for your setting. Clean equipment reduces the risk of carrying food residue into the next batch.
Serving and adjusting the finished mayonnaise
Ghee mayonnaise works as a spread or dip for sandwiches, roasted vegetables, eggs, or seafood. Its flavor will vary with the ghee and neutral oil you choose, so taste it before serving and adjust the salt or acid in small steps. Keep the remaining batch chilled.
If you plan to serve it at a meal, portion it into a small dish rather than setting out the storage container. That keeps the main batch cold while people eat. For a thicker spread, use it as made; for a looser dressing, blend in cold water one teaspoon at a time.
Frequently asked questions
These answers cover the recipe’s main decisions: fat ratio, ingredient temperature, blending, texture, and safe storage. Use the measurements in the recipe as a starting point, then make small adjustments to suit the texture and flavor you prefer.
Can I make ghee mayonnaise with only ghee?
This recipe is designed with 120 mL neutral oil and 60 mL ghee. Using only ghee may make the mayonnaise too firm or grainy when chilled.
Does the ghee need to be hot?
No. Warm it only enough to liquefy, then cool it to 80–90°F (27–32°C). Hot ghee can impair the emulsion.
Do the egg and acid need to be at room temperature?
They should be brought to about 68–75°F (20–24°C) for easier emulsification. Do not leave perishable ingredients out beyond the safe time limits.
Why should I use a pasteurized egg?
The recipe is not cooked, so the egg remains raw. Pasteurized egg is the recommended choice for this raw-egg mayonnaise.
Can lemon juice or vinegar make the mayonnaise safe at room temperature?
No. Acid does not make raw-egg mayonnaise shelf-stable. Keep it refrigerated and follow the stated discard limits.
How long does homemade ghee mayonnaise last?
Refrigerate it at 40°F (4°C) or colder and use it within 3–4 days. Discard it sooner if it has exceeded the room-temperature limits.
Why is my ghee mayonnaise grainy after chilling?
Ghee can firm as it cools, especially when it makes up too much of the fat. Keep it near one-third of the total fat and blend in a little neutral oil if needed.
Can I fix a thick batch with water?
Yes. Blend in cold water 1 teaspoon at a time until the texture loosens. Add gradually so the mayonnaise does not become too thin.
Can I warm the finished mayonnaise to soften it?
Do not heat the mayonnaise. If chilling makes it firm, blend in a small amount of neutral oil instead.
What should I do if oil stays on top?
Keep the blender flat on the bottom and blend without lifting until a thick base forms. Then raise the blender slowly to incorporate the remaining oil.
(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)
