Homemade Smoked Garlic Mayonnaise (Paleo, Whole30, Low Carb)
In the middle of the week you might be probably too tired to even think of cooking. But what about just something simple what would uplift your dinner to the next level? Something that would fancy-up even meals as simple as sausage and veggies? Yeah, of course it’s mayonnaise. Because mayonnaise goes with almost everything. The other option is hot sauce. Now I’m not sure which one I like better. But since I started this article as a recipe for Homemade Smoked Garlic Mayonnaise (Paleo, Whole30, Low Carb) I might as well finish it.
Did you ever try to make homemade mayonnaise?
It’s super simple. And the taste is like no mayo from the shops. Not to mention that it’s much better for you because it includes better ingredients than the store bought. Especially the oil and the eggs in the store bought version are usually poor quality and there are many unnecessary ingredients involved too.
If you never tried to make mayo at home and you are afraid that you’ll end up with non-edible liquid, here are some great tutorials from experienced paleo kitchen masters about how to do it:
- If you wanna make mayo in a blender, you should watch this tutorial from Steph Gaudreau from stupideasypaleo.com (the only thing I don’t agree 100% is the temperature of the ingredients, it works even with cold eggs)
- For those who would like to use a stick blender, this process described by Michelle Tam from nomnompaleo.com is probably the simplest you can find
- That you don’t own any kind of blender? Don’t be sad, you can still make homemade mayonnaise, using the old good whisk. Again, Michelle has a great tutorial for that on her website
And if you don’t mind cooking in the middle of the week at all? Then why not to try the Kangaroo-Beef Burgers which are the reason why I even whipped up with the Homemade Smoked Garlic Mayonnaise? As you can see on one of the pictures, it’s just the perfect combination.
- 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
- Few tips:
- 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.
- If you can't buy smoked garlic in your veggie shop, you can definitely use a normal one. It will still taste delicious.
- Make sure you use a really light olive oil, not extra virgin, as the taste of it is way too strong for mayonnaise.
- Cooking instructions:
- 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.
- 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.
- After 15 put aside and let it cool down completely.
- 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.
- You can follow one of the tutorials to finish your mayonnaise, adding the peeled poached garlic and other listed ingredients in.
- 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.
- Make sure that you have some extra oil on hand, as you might to add a bit (depending on the size of the egg).
- 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.
- Store in the fridge for up to 5 days.