Elevate your dishes with this homemade black garlic aioli, blending the deep, mellow sweetness of black garlic with the freshness of regular garlic and the rich texture of a from-scratch aioli. This recipe avoids pre-made mayonnaise, using fresh ingredients for a robust flavor profile that’s ideal as a condiment, dip, or spread.
Black Garlic Aioli Recipe
4
servings110
kcal15
minutesKeep the screen of your device on
Ingredients
6 6 cloves of black garlic, peeled
3 3 cloves of regular garlic, peeled and minced
1 1 large egg yolk, at room temperature
240 ml 1 cup neutral oil (such as canola or grapeseed oil)
2 tablespoons 2 tablespoons lemon juice
1 teaspoon 1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
Equipment
Food processor or blender- Measuring cups (USA)
- Spoons
- Rubber spatula
Directions
- If your black garlic is very firm or sticky, soften it by microwaving for about 10 seconds. Mince the regular garlic cloves finely.
- In a food processor or blender, combine the egg yolk, lemon juice, Dijon mustard, minced regular garlic, and black garlic cloves. Pulse a few times to mix thoroughly and create a smooth paste.
- With the processor running on low speed, slowly drizzle in the neutral oil. The key is to add the oil very gradually to allow the mixture to emulsify and thicken. Continue until all the oil has been incorporated and the mixture resembles a thick mayonnaise.
- Taste your aioli and season with salt and pepper. Adjust the lemon juice if needed for additional tanginess.
- If the aioli is too thick, you can thin it slightly with a bit more lemon juice or a splash of water. Blend until it reaches your desired consistency.
- Serve the aioli immediately, or transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to one week.
Notes
- Ensure your egg yolk and lemon juice are at room temperature to help the emulsion process.
- Adding the oil slowly is crucial for achieving the right texture. If the aioli starts to separate, stop adding oil and blend until smooth before continuing.
What is Black Garlic Aioli?
Black garlic aioli is a rich and savory sauce that combines the deep, caramelized flavors of black garlic with the creamy, tangy base of traditional aioli. Black garlic, which is regular garlic aged under specific conditions until it becomes sweet and syrupy, lends a unique umami and slightly sweet taste to the aioli. This condiment is versatile and can elevate the flavor of many dishes with its distinctive character.
How to Make Black Garlic Aioli?
To make black garlic aioli from scratch, you start by creating a base of egg yolk and lemon juice, which is then emulsified with a neutral oil like canola or grapeseed oil. Black garlic and regular garlic are blended into this mixture to infuse it with flavor. The process requires careful blending to maintain a smooth, creamy consistency without separating.
How to Use Black Garlic Aioli?
Black garlic aioli can be used in a variety of ways across your cooking repertoire. Here are a few suggestions:
In wraps and tacos: Use it in place of mayonnaise in wraps, tacos, or rolls for a burst of flavor.
As a spread: Enhance sandwiches and burgers with a generous slather of aioli for a rich garlic flavor.
As a dip: Serve it as a dip with roasted vegetables, French fries, or as part of a charcuterie board.
With seafood: It pairs wonderfully with grilled fish, shrimp, or as a topping for fish tacos.
How long does homemade black garlic aioli last?
When stored in an airtight container in the refrigerator, homemade black garlic aioli can last for up to one week.
Can I make black garlic at home?
Yes, you can make black garlic at home using a rice cooker or a slow cooker set to a warm setting for several weeks, but it requires patience and the right equipment to maintain a consistent temperature.
Is black garlic aioli vegan?
The traditional recipe for aioli includes egg yolk, making it non-vegan. However, you can make a vegan version by substituting the egg yolk with vegan mayonnaise or by using aquafaba, the liquid from canned chickpeas, as an emulsifier.
