Description
A rich and creamy Black Garlic Aioli that’s perfect as a dip or spread.
Ingredients
Scale
- 3 cloves black garlic, puréed into a paste
- 1 egg yolk, room temperature
- 11/2 teaspoon Dijon mustard
- 11/2 teaspoon lemon juice
- 1/41/2 teaspoon kosher salt
- 3/4 cup neutral oil (such as vegetable oil or grapeseed oil)
- 11/2 teaspoon lemon juice, optional for taste
Instructions
- Mix the Two Ingredients: Start by whisking the egg yolk in a bowl until it is nice and frothy. You will notice it lighten in color and become a bit thicker. This step creates a solid base for your aioli, so do not rush through it. Be cautious not to over-whisk; you want a creamy texture, not scrambled eggs.
- Add Black Garlic Paste: Spoon in the black garlic paste and stir it gently to mix. You will get a wonderful aroma as the paste blends in, bringing that unique sweet and savory flavor. Take your time here to ensure the paste is smooth and fully integrated; any lumps will make the aioli unappetizing.
- Slowly Add Oil: Pour in the oil a drop at a time while whisking continuously. The aioli should start to thicken, looking creamy and glossy. This gradual addition helps create an emulsion, which is key to a stable aioli. If you add too much too fast, it may separate, so just be patient!
- Season to Taste: Once it is emulsified, taste your aioli and decide if it needs a pinch of salt and maybe some lemon juice to brighten it up. You want the flavors to pop! Always start with a little; too much salt can easily ruin your creation.
- Store and Enjoy: Transfer the aioli into a nice jar and cover it up. Letting it sit for at least 30 minutes allows the flavors to meld together beautifully. Keep in mind; it is best consumed within a few days to maintain that fresh taste.
Notes
- Storage Tips: Store the aioli in an airtight container in the refrigerator for up to 3-4 days.
- Expert Tips: If the aioli separates while mixing, start with a fresh egg yolk and gradually whisk in the broken mixture. For a thicker texture after adding the oil, consider adding a1/2 teaspoon of water to achieve a smoother consistency. Ensuring the black garlic paste is smooth and well blended before adding it to the mixture will avoid any mixing issues. For successful emulsion, adding oil drop by drop at the beginning is critical. For easier whisking, securing your bowl on a damp towel or using a stable surface makes a noticeable difference.
- Reheating Instructions: Not applicable for aioli.
- Serving Suggestions: Serve as a dip for roasted artichokes, spread on burgers or sandwiches, or use as a sauce for seafood dishes.
- Recipe Variations: Add smoked paprika for a smoky flavor or incorporate fresh herbs for additional brightness. For a spicy kick, mix in sriracha.
- Ingredient Notes: Look for black garlic in well-stocked supermarkets or order online. Once opened, refrigerate and consume black garlic within a month.
Nutrition
- Serving Size: 1/6 cup
- Calories: 301
- Sugar: 0g
- Sodium: 80mg
- Fat: 33g
- Saturated Fat: 3g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 31mg