This is an easy two-step process to make garlic-infused mayonnaise! Since the actual garlic will be strained out, it is still low-FODMAP! Feel free to break the simple steps up into different days as it requires at least 3 hours of "resting" time.
Have glass jar with airtight lid cleaned and ready to go, put aside
Pour 2 cups extra virgin olive oil into small pan and heat on low until just warm, not hot!
Take oil off heat and add garlic which has been peeled and either left whole or halved (halve the garlic for a more intense flavor). Let sit for two hours.
Strain oil into the glass jar that was set aside in step one, use cheesecloth or fine-mesh strainer to ensure all garlic is removed! Place 1/4 cup of garlic-infused oil aside for mayo and refrigerate or freeze remaining. (Tip: freeze into ice cube tray for easy removal of just the right amount for next use)
Place 1/4 cup garlic-infused oil and 1/4 cup vegetable oil and place in measuring cup together.
Whisk egg yolk, lemon juice, and salt into small mixing bowl and SLOWLY add oil mixture while continuing to whisk like crazy. (Tip: cradle mixing bowl in a damp dish towel to keep in place while whisking!)
If using an immersion blender, it is possible to mix oil, lemon juice, salt, and egg yolk all at once - blend for 30-45 seconds to get mayo consistency.