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A close up view of a bowl of cold smoked mayonnaise.
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5 from 1 vote

Cold Smoked Mayonnaise

Did you know that smoked mayonnaise is a thing? Cold smoked mayo makes a fabulous condiment for sandwiches & burgers - and it's easy to make!
Prep Time5 mins
Cold Smoking Time1 hr
Total Time1 hr 5 mins
Course: Condiment
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 60 Servings
Calories: 96kcal
Author: Marie Porter


Cold Smoker Attachment Kit
Wood chips of choice
1 Disposable foil pie pan
1 Pan for the ice


  • 30 oz Mayonnaise 890 ml
  • Ice cubes


  • Get your smoker set up with the cold smoker attachment.
    Soak the chips if you want to, set up in your smoker according to your smoker's instructions.
  • Get the smoke started, let it settle to a light, smooth smoke - let the billowy, plume smoke subside before adding the mayonnaise.
  • Spread your mayonnaise evenly in a disposable foil pie pan.
  • Place the pie pan in a larger pan of ice.
  • Cold smoke 45-60 minutes. Stir well every 15 minutes or so, until it reaches desired flavour.
  • Keep replacing the ice as necessary.


I had to specify an amount of mayonnaise to be able to calculate the nutrition facts.
You can use a different amount, the per-serving facts and the technique won't change.
If you're using a lot more, smoking may take more time.


Calories: 96kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 90mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 9IU | Calcium: 1mg | Iron: 1mg