I´m a huge fan of the classic garlic aioli, It´s a creamy garlicky mayonnaise type sauce that goes with just about anything. With that in mind, a couple of weeks ago I noticed my local grocery store started selling black garlic. As a garlic-oholic, I immediately bought some and ran back home. When I tasted the black garlic it blew me away, totally not what I expected, soft and sweet, it was devine.
The first idea that ran through my head was to create a black garlic aioli, so I got to work in the kitchen. After a couple of test run recipes the perfect black garlic aioli was born. Today I´m going to show you How to Make Black Garlic Aioli. It is a sweet and salty mayo like sauce that literally goes with just about anything, from grilled fish to grilled vegetables, but I love it spread on a crunchy baguette 🙂 .
Invented by the Asians thousands of years ago for medicinal reasons, black garlic has a ton of healthy benefits to it. First off black garlic is made by slowly baking each bulb of garlic in a very low heat for several weeks, this does not caramalize the garlic so it doesn´t lose any of its health benefits.
Black garlic has more allicin than raw garlic, double the antioxidants and is rich in amino acids. If you can´t find black garlic in your local grocery store, you can get some on Amazon.com. And remember this, black garlic cannot replace raw garlic in a recipe, they´re 2 completely different types of ingredients. Check out the video below on How to Make Black Garlic Aioli or print out the recipe card below. Salud!
Watch the Video Below on How to Make Black Garlic Aioli
Black Garlic Aioli Recipe
- -4 cloves black garlic
- -1 clove raw garlic
- -1 organic egg yolk
- -1/2 tsp lemon juice
- -1/2 cup extra virgin Spanish olive oil
- -sea salt
Finely mince 4 cloves of black garlic and finely dice 1 raw clove of garlic, add both minced garlics to a mortar and using a pestle pound down on the garlics until you form a paste
Then add 1 organic egg yolk at room temperature, season with with sea salt and add about 1/2 teaspoon of fresh lemon juice
Start slowly pouring in 1/2 cup of extra virgin Spanish olive oil while you mix all the ingredients together in a circular motion, once all the olive oil has been added you should have a mayonnaise like consistency (very important that you don´t stop stirring the mixture while you pour in the oil)
Cover the mortar with seran wrap and add to the fridge for at least 1 hour to let all the flavors develop, it should hold for up to 3 days in the fridge
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
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