Garlic-Infused Mayonnaise

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. 

Course Dairy Free, Gluten Free, Low FODMAP, Whole 30
Keyword condiment, garlic, mayonnaise
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 3 hours


  • 2 cups extra virgin olive oil
  • 6 cloves garlic peeled, whole or halved
  • 1/4 cup garlic-infused oil (made in recipe)
  • 1/4 cup vegetable oil canola or rice bran
  • 1 large egg yolk
  • 1 tsp lemon juice
  • 1/4 tsp kosher salt


  1. Have glass jar with airtight lid cleaned and ready to go, put aside

  2. Pour 2 cups extra virgin olive oil into small pan and heat on low until just warm, not hot! 

  3. 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. 

  4. 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)

  5. Place 1/4 cup garlic-infused oil and 1/4 cup vegetable oil and place in measuring cup together.

  6. 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. 

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Tip of the Day

Gluten is a protein that is found in the grains wheat, rye, and barley. People living with celiac disease cannot eat gluten at all, even in the tiniest amounts, as it destroys their intestinal wall. This damage can prevent people from absorbing nutrients into their bodies. Other people may have non-celiac gluten sensitivity in which the body responds poorly to gluten. This can lead to gaps in the intestinal lining that allow larger food molecules and organisms like bacteria to leak into the bloodstream. Keep in mind a gluten-free diet is not necessarily a “weight loss” or “healthy” diet but can be therapeutic if indicated. There are many ways to test for celiac and gluten sensitivities; talk with Sally today for more information.