Black Garlic Aioli
This Black Garlic Aioli is rich, earthy, and so delicious. Try it as a sandwich spread or a dip, and be ready to have your taste buds come alive!
Servings: 6
Calories: 301kcal
Ingredients
- 3 cloves black garlic
- 1 egg yolk room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ¾ cup neutral oil such as vegetable oil or grapeseed oil
Instructions
- Use a fork to smash the black garlic into a paste—you should have about 1 tablespoon.
- In a separate, small-medium bowl, whisk together egg yolk, dijon mustard, lemon juice, and salt.
- Pour the oil into a measuring cup with a spout.
- Very slowly, begin to drip the oil into the bowl with the egg mixture, whisking constantly and vigorously. You are making an emulsion, and emulsions are very tricky. At the beginning, you must literally add the oil drop by drop, making sure it is incorporated before adding more. The mixture will thicken little by little at first, and then faster and faster.
- Once you have added about ¼ cup of the oil, you can speed up the rate at which you are adding the oil. Continue to whisk constantly, taking a break if your arm tires.
- After about ½ cup has been added, you can speed up a little more.
- If the aioli is too thick after you have added all of the oil, add a teaspoon of water at a time to loosen it up to the consistency you desire.
- Whisk in the black garlic paste and let sit for at least 10 minutes to allow the flavors to meld.
Notes
Note: This recipe includes a raw egg yolk, so look for pasteurize eggs if this concerns you.
Storage: Black Garlic Aioli will keep up to 3-5 days in an airtight container in the refrigerator.
Expert Tips:
Making aioli is a tricky business. You can easily end up with separated mayonnaise if you’ve added your oil too quickly. Should that happen to you, I have a fix. Just add a new egg yolk to a clean bowl, and slowly, very slowly, whisk in your broken mayonnaise. That usually helps bring the emulsion back together so you don’t have to throw out your first batch! Make sure your bowl is very stable while you are whisking, especially as you are whisking with one hand and pouring oil with the other. Try securing your bowl on a damp dish towel. Or, sit down and hold the bowl securely between your legs as you whisk.
Making aioli is a tricky business. You can easily end up with separated mayonnaise if you’ve added your oil too quickly. Should that happen to you, I have a fix. Just add a new egg yolk to a clean bowl, and slowly, very slowly, whisk in your broken mayonnaise. That usually helps bring the emulsion back together so you don’t have to throw out your first batch! Make sure your bowl is very stable while you are whisking, especially as you are whisking with one hand and pouring oil with the other. Try securing your bowl on a damp dish towel. Or, sit down and hold the bowl securely between your legs as you whisk.
Nutrition
Calories: 301kcal | Carbohydrates: 1g | Protein: 1g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 29g | Cholesterol: 31mg | Sodium: 80mg
