(ED) / DF / GF / Low Amines / LS / MSG Free

Garlicky Mayo

Will keep in the fridge and can be used for up to 4 days.


  • 1 clove of garlic crushed, (1)
  • I cup of canola or rice bran oil
  • 1-2 egg yolks
  • 1 tablespoon of water
  • 1/4 teaspoon of citric acid
  • small pinch of salt


Step 1 

Process garlic, salt and egg yolks in the small bowl of a food processor until well combined. Or you can place in a bowl and combine with hand mixer using a beater attachment.

Step 2

Put oil in a jug with a lip. Slowly add oil. Start by putting in a drop at a time, once some emulsion has occurred add around 3/4 of the oil in a slow drizzle. (Note if you put oil in too quickly, particulary at start, the mayo will not work as the oil and egg will split)

Step 3

Add the water and citric acid to give a slight tangy flavour and lighten mixture. Then add the remaining oil in a slow drizzle (as before) and continue processing to form a thick mayonnaise.

Cover and refrigerate until required.

Variation for low fodmap

(1) use a home made garlic infused oil (using canola or rice bran oil)

(2) if higher salicylates are tolerated use a commercial garlic infused olive oil

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