Paleo Garlic Aioli Mayo

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

I used to think that making your own mayo was some kind of higher-level paleo act. 

  • Level 1- Follow #paleo 
  • Level 2 – Join a Crossfit Gym 
  • Level 3 – #mealprepsunday
  • Level 4 – Homemade Mayo 
  • Level 5 – Actually BE Melissa Hartwig

I’m completely joking, but the point is, making mayonnaise is not a big deal AT ALL. When I started doing it over two years ago it was because I was doing a round of Whole30 and didn’t want to pay an arm/leg/firstborn for a jar of some very delicious, very expensive mayonnaise. Tossing some oil, an egg, and an acid element into a jar and immersion blending is SO EASY you wont believe it. 

Tried mayo and had it turn out runny? Same here. But once I got the hang of it, this stopped happening. I wrote a whole other blog post to help you troubleshoot your #mayofails.

Ali, what’s with the garlic?

In my opinion, the base recipe for any mayonnaise (oil, egg, acid) is Blandsville without some good flavor added. After making many, many jars of mayonnaise, I finally started adding garlic powder to the original recipe, along with some salt. I think this is an important element for those who might be missing the sugar/nasty oils/MSG/ sugar laden conventional mayonnaises. Y’all, I grew up on Hellmann’s. If you ask my Mama, there’s not other mayo besides Hellmann’s. It’s hard to capture the flavor of the option, but I think the garlic and salt are helpful to punch up the flavor enough to keep you satisfied. Besides, I can’t think of anything I add mayo to that couldn’t use a little garlic flavor, nah mean?

You can even take it a step further! Sometimes I add black pepper to ours with the spices at the end. Andrew is big pepper fan so this is usually his preference. 

What ideas do you have to soup up bland mayo?


Paleo Garlic Aioli Mayo

Allison Grigsby Sweatman
A simple mayo recipe with something a little extra.
Prep Time 3 mins


  • 1 cup light olive oil must be light
  • 1 egg
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder omit for regular mayo


  • Place olive oil in jar (or container with a similarly-sized base). Add the egg and lemon juice only.
  • Place immersion blender into the jar with the blades directly on top of the yolk. Blend on high, holding the blender to the bottom of the jar until you see it emulsify, or look “fluffy” with the separate oil on top. Probably, about 20 seconds. Slowly lift the blender to to top of the oil, incorporating oil a little at a time. Once at the top of the oil, you can move the blender around to get what’s left of the oil. At this point you can move the blender up and down in the jar and you should see it’s nice and thick.
  • Turn of blender and add salt and garlic powder. Position blender over spices and blend on high, moving the blender up and down the mayo to fully incorporate it.


Ingredients emulsify best if they are at room temperature.