Originally Posted by metqa
I found a culinary science page that says that saturated fats have to be blended with a non saturated fat or else the fat will crystalize causing the mayo to break. So if I want to make a ghee
mayo,I should use a light oil blended with the ghee, or bacon, or coconut oil
. I made it fine with coconut oil , i just could get it out of the jar even with a knife once I refrigerated it. Which I find funny cause I don't refrigerate my store bought mayo
Maybe if I make it again, I'll kefir it so I won't worry about leaving it out like the others.
Thanks for letting us know that you need non-saturated oil with ghee to bland it properly. I stay away from light olive oil and EVOO
is too strong in the mayo. I guess I can do half ghee half walnut oil combo.