A recipe for ghee mayo & aioli

If you’re a lover of condiments like I am – this ghee mayo & aioli recipe could be one for your collection. It marries two of my favourite culinary pleasures in one mouthwateringly delicious combination.

Now before you get side-tracked with the usual feelings of guilt that often accompany such fatty indulgence, rest assured that this mayo is literally packed with nutrients and far healthier than any store-bought variety (or, for that matter, any homemade versions that utilise vegetable oils like sunflower, canola or the worst of the bunch – grapeseed).

And why is that?

Let’s have a quick glance at one of the series of graphs on the topic, that we created for the What to Eat program (a real feast for the visual learners).


Fats & Oils: fatty acid compositionNotice all the naturally occurring fats and oils over to the left are mostly saturated (blue) and monounsaturated (red). Nothing to be scared of – they’re the ones we humans have consumed for the better part of our existence. The ones on the right, which contain unprecedented levels of polyunsaturated fatty acids (or ‘PUFAs’), are the highly refined vegetable oils we’ve been guzzling for nearly seven decades – to our detriment.

Consumed in excess, they:

  • Lower our metabolic rate by interfering with thyroid function
  • Create tissue damage, aging and inflammation from the toxic form of oxidation (lipid peroxidation)
  • Promote diabetes, obesity, liver damage, tumour formation and immunosuppression
  • Lower our resistance to stress

In the program, we discuss the idea that we can ‘replace’ the damaging, inflammatory PUFAs that have accumulated in our tissues with stable, saturated varieties, such as coconut oil – it mops up the damage with its powerful antioxidant capabilities.

Ghee mayoNow, whilst it’s important to be informed, when it comes to food I much prefer to focus on the benefits rather than the detrimental aspects. Putting nutrients in the spotlight, leads to a healthy attitude towards food and eating – one that revolves around pleasure and indulgence, rather than deprivation.

So if you’re keen to indulge in a sizable serving of this rich, buttery mayo, let’s arm you with some impressive facts about our star ingredient.

Ghee is an incredibly rich source of the oft deficient and woefully underestimated fat-soluble vitamins: A, D, E and K2. Dr Weston Price noted that the traditional cultures he studied, were consuming 10 times the levels of these nutrients compared to modern societies.

Fat-soluble vitamins work synergistically and are critically important to nearly every aspect of our health – perhaps most importantly in the areas of cell division, gene expression and regulation of the immune system. They’re also essential for mineral assimilation, which means that regardless of the mineral content of your diet, if you’re deficient in fat-soluble vitamins, you wont be metabolising them efficiently.

Ghee MayoGhee and butter are also the highest known food sources of butyric acid. This digestible, short-chain fatty acid – aside from its potent anti-cancer effects – has been found to suppress gut and tissue inflammation and reduce gut permeability. 

This ghee mayo & aioli recipe combines all these wonderful nutrients with the anti-inflammatory, antimicrobial fatty acids found in coconut and a hefty dose of choline and biotin from the egg yolks. It’s even better if you can bust out some homemade ghee especially for the occasion.

So, are we ready to indulge?

Ghee Mayo & Aioli

Rating: 51

Ghee Mayo & Aioli

Shelf-life: You can extend the shelf-life of your mayo/aioli by using sauerkraut juice or whey. Mayo normally lasts around a week in the fridge, however it will easily last 4+ weeks if either of these preserving agents are added. Depending on how salty/sour your sauerkraut juice is, you may need to adjust the salt and acid in the recipe.

If opting for this method, it's important to prepare a sterilised jar with boiling water before starting on your mayo.


  • 1 whole raw egg
  • 2 raw egg yolks (or a second whole egg)
  • 2 tsp Dijon mustard
  • ½ tsp salt (a tad less if you’re not a salt fiend like I am)
  • ¼ tsp white pepper
  • 2-3 tsp maple syrup (alternatively rapadura, coconut sugar or honey)
  • 1/3 cup (60g) melted ghee
  • 1/3 cup (60g) melted fry-safe coconut oil
  • 1/3 cup (60g) mild flavoured olive oil
  • 1 medium garlic clove, minced (Thermomix method: leave the clove whole)
  • 2 tsp apple cider vinegar or lemon juice
  • Either: 1.5 tbl whey, drained from yoghurt / kefir
  • Or, 1.5 tbl sauerkraut juice (halve the amount of salt and vinegar)


    Regular Method
  1. Weigh the oils and melted ghee into a glass jug and set aside.
  2. Crack the eggs into a clean, dry bowl (or processor) and beat well.
  3. Add the mustard, salt, pepper and sweetener continue to beat until well combined.
  4. Drizzle the melted oils very slowly into the bowl or processor as you vigorously beat to combine. This should be a slow and gradual process so that the mixture doesn’t split. (If it does, you can start over with 1 new egg yolk and slowly beat your split mixture into it). If you’re without a food processor, a hand-held immersion blender or beater is a huge help for this step!
  5. Once you’ve successfully made your mayo base, whisk in the garlic, lemon and sauerkraut juice. Pour the aioli into your clean glass jar and fasten the lid.
  6. Sauerkraut juice / whey method: Leave on the benchtop for 8 hours to initiate fermentation, then transfer to the fridge. This process helps to preserve the aioli – it should easily last 4 weeks if fresh eggs are used. If omitting the preserving agent – transfer immediately to the fridge and consume within 1 week.
  7. Thermomix Method
  8. Weigh the oils and melted ghee into a bowl and set aside.
  9. Place a whole clove of garlic into a clean, dry TM bowl – chop 3 seconds on speed 9.
  10. Attach the butterfly, then add the eggs, mustard, salt, pepper and sweetener. Mix on speed 4, 37 degrees for 1 minute.
  11. With the MC in place (open side facing down), set the timer for 3 minutes and start beating on speed 4, then with one finger firmly holding down the MC, quickly – in one swift movement – pour the entire bowl of oil on to the grey lid (don’t worry if it covers the MC – or your finger).
  12. Hold the MC down for the first 10-15 seconds and from then on, only if starts to ‘pop up’. After the timer has finished, add the lemon and sauerkraut juice, mixing for 10 seconds on speed 4, then pour the aioli into your clean class jar and fasten the lid.
  13. Sauerkraut juice / whey method: Leave on the benchtop for 8 hours to initiate fermentation, then transfer to the fridge. This process helps to preserve the aioli – it should easily last 4 weeks if fresh eggs are used. If omitting the preserving agent – transfer immediately to the fridge and consume within 1 week.


Always ensure all your ingredients are at room temperature before attempting to make mayo or aioli – never use eggs straight from the fridge.

I recommend ‘fry-safe’ (odourless) coconut oil over fragrant Extra Virgin coconut oil for its neutral taste and aroma.

Oil substitutions: feel free to play with the ratio of the oils. You can adjust the consistency of the mayo by increasing or reducing overall oil content (more oil will yield a thicker mayo).

All measurements use Australian tablespoons (4 tsp), whereas one US tablespoon = 3 tsp.


Learn how to use food to create sustainable healthy living >>