Homemade Smoked Garlic Mayonnaise (Paleo, Whole30, Low Carb)
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Homemade mayonnaise is not as hard as you might think. And this version with a smoked garlic just brings it to a next level. Homemade Smoked Garlic Mayonnaise (Paleo, Whole30, Low Carb)
The peckish girl:
Recipe type: Sauce
Serves: 1 cup
  • 1 whole large egg
  • 1 cup mellow olive oil
  • Juice of ⅓ lemon (about 2 tbsp)
  • 1 tsp Dijon mustard
  • Pinch of salt
  • Pinch of cracked pepper (optional)
  • 6 cloves of smoked garlic
  • Extra - 1 cup of mellow olive oil to cook the garlic
  1. Few tips:
  2. Even though I listed few options how to make a homemade mayo, my favourite one is definitely the one using stick blender. To make sure that it will work for you with a stick blender, choose a jar which is quite narrow that your blender just fits in.
  3. If you can't buy smoked garlic in your veggie shop, you can definitely use a normal one. It will still taste delicious.
  4. Make sure you use a really light olive oil, not extra virgin, as the taste of it is way too strong for mayonnaise.
  5. Cooking instructions:
  6. Although it usually works even with cold ingredients, you can start by taking the egg and mustard out of the fridge and set yourself for a perfect start.
  7. Then pour one cup of olive oil in a small pot. Put the garlic in and place the pot over a low heat. Simmer the oil with garlic for 15 minutes. It has to get hot, but you don't want the garlic to start frying. So watch the oil and lower the heat if necessary.
  8. After 15 put aside and let it cool down completely.
  9. Once the oil with the garlic is cooled, take the garlic cloves out and peel them. You can either use this oil for the mayonnaise, so it will have even stronger taste. Or you can pour it in a jar and use it as a garlic cooking oil some other time.
  10. You can follow one of the tutorials to finish your mayonnaise, adding the peeled poached garlic and other listed ingredients in.
  11. I did mine in a tall jar, using a stick blender. I put all the ingredients in the jar, let them set and started blending slowly from the bottom, until the mayo is thick enough.
  12. Make sure that you have some extra oil on hand, as you might to add a bit (depending on the size of the egg).
  13. Place the mayonnaise in a fridge for at least 30 minutes before serving, so it has time to thicken up a little bit more in the cold.
  14. Store in the fridge for up to 5 days.
Recipe by The peckish girl at https://www.thepeckishgirl.com/homemade-smoked-garlic-mayonnaise/