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curtdusoleil
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In a tall jug add the almond milk and apple cider vinegar or lemon/lime juice.
Insert an immersion blender so that it rests on the bottom. Turn it on and start blending with one hand while pouring in the olive oil.
Continue blending once all the oil has gone in, moving the blender up and down to incorporate any oil that is sitting on top.
Season and taste, adding more salt if needed. If it’s too thick, add more almond milk and if it is too watery add more oil. Pulse again until the mayonnaise has the perfect consistency.
Whisk in the melted ghee and any spices/herbs.
Store in a clean, sealed jar for up to 4 days and use a clean spoon to serve each time.