Ensure that the eggs are at room temperature, as this will help the mayo emulsify better.
Ensure that the ghee is melted into liquid, but is still cool enough so that it does not cook the eggs
Measure out the ghee, Dijon mustard, white wine vinegar or lemon juice, salt, and white pepper.
Separate the Eggs:
Carefully separate the egg yolks from the egg whites. You will only need the yolks for this recipe. You can save the egg whites for another use.
Blend Egg Yolks and Mustard:
Place the egg yolks and Dijon mustard in a food processor or blender.
Blend Egg Yolks and Mustard:
Place the egg yolks and Dijon mustard in a food processor or blender.
Slowly Add Ghee:
Turn on the food processor or blender and start to blend the yolks and mustard mixture.
Slowly drizzle in the ghee in a thin, steady stream while the processor is running. This process should take about 1-2 minutes. The slow addition of ghee is crucial for proper emulsification.
Add Vinegar or Lemon Juice:
While the processor is still running, add the white wine vinegar or lemon juice. This will help balance the flavors and add acidity to the mayo.
Season with Salt and Pepper:
Stop the food processor and taste the mayonnaise. Add salt and white pepper to taste. Blend briefly to incorporate the seasoning.
Check Consistency:
If the mayonnaise is too thick for your liking, you can thin it out by adding a little more lemon juice or vinegar while the processor is running.
Transfer and Store:
Transfer the homemade mayonnaise to a clean, airtight container. Store it in the refrigerator for up to 1-2 weeks.
Serve:
Use your homemade mayonnaise as a delicious condiment for sandwiches, salads, or as a base for various dressings and sauces.