Black Garlic, on its own, is pretty sweet. It tastes like a cross between balsamic vinegar and molasses. Believe it or not, it can be so sweet it is used in desserts like cookies and ice cream. I have drizzled it over my ice cream.
Aside from the sweetness, black garlic adds umami or a “pleasant savoury taste.” If you are not familiar with the flavour profile, think brothy or meaty. Foods rich in umami include mushrooms (especially shitakes), ham, anchovies, soy sauce, Parmesan cheese, tomatoes, and kimchi.
The aioli recipe features this unique ingredient - black garlic. It is a quick and relatively easy way to incorporate black garlic, even from scratch, into a dish.
When I say quick, I mean five to ten minutes or less. That is all it takes to make this awesome sauce that has the power to take something plain and make it extraordinary. I might be exaggerating, but it takes your food up a notch, just like any good sauce should. It amplifies the flavour.
RECIPE #1 - AIOLI FROM SCRATCH
INGREDIENTS:
2 Free Range Egg Yolks
1/2 Cup Extra Virgin Olive Oil or Avocado Oil
1/4 Tsp Sea Salt
2 Tsp White Wine Vinegar
1/4 Tsp Freshly Ground White Pepper
2 Cloves Fresh Garlic (~8 g)
5 Cloves Aged Black Garlic (~15 g)
Tip: Using Fresh garlic is critical; the Aioli will be too sweet without the fresh raw garlic flavour
METHOD #1: Blender Method
Mince the fresh garlic.
Grate the black garlic with a fine grater (a cheese grater would work)
Place the egg yolks, salt, white wine vinegar and fresh garlic in a jug or blender.
Blend until just combined. With the motor running VERY SLOWLY, drizzle in the Extra Virgin Olive Oil until the mix is nice and thick and emulsified. You may not need all the EVOO.
Stir through the Aged Black Garlic and season with the freshly ground white pepper.
Use immediately or store in the fridge for up to 3 days.
METHOD #2: Hand Whisk Method (Old School)
Mince the fresh garlic.
Grate the black garlic with a fine grater (a cheese grater would work)
Place the egg yolks, grated Black Garlic and fresh garlic in a mixing bowl
Whisk until just combined. Then drizzle in the Extra Virgin Olive Oil (or Avocado Oil) and whisk constantly until the mixture is nice and thick. You may not need all the EVOO (or Avocado Oil)
Whisk in all of the remaining ingredients.
Use immediately or store in the fridge for up to 3 days.
TIP: Use chilled egg yolks, the Aioli will not split when it is cold.
RECIPE #2 - AIOLI FROM READYMADE MAYONNAISE
INGREDIENTS:
3/4 cup Mayonnaise - preferably Hellman’s
1 tsp Lemon Juice
1 Cloves Fresh Garlic (~ 4g)
2 Cloves Aged Black Garlic (~10g)
Tip: Using Fresh garlic is critical; the Aioli will be too sweet without the fresh raw garlic flavour
METHOD:
Mince the fresh garlic.
Grate the Black Garlic
Place all the ingredients in a mixing bowl
Whisk thoroughly
Add any seasoning to taste if required.
Use immediately or store in the fridge for up to 3 days.
RECIPE #3 - AIOLI FROM MAYONNAISE - Shortcut Method
INGREDIENTS:
2/3 cup Mayonnaise - preferably Hellman’s
1 Tbsp Black Garlic Balsamic Glaze
METHOD:
Place the mayonnaise in a mixing bowl
Add in the Black Garlic Balsamic Glaze
Slowly mix all ingredients together with a whisk
Use immediately or store in the fridge for up to 3 days
HOW TO USE AIOLI
Slather Aioli on
Steak sandwiches,
Chicken
Burgers,
Fish and chips
French fries or
As for dipping fresh vegetables.
If you make any of these black garlic Aioli, please leave a comment and/or a rating below as I greatly value your opinion. Or snap a photo and tag me on Instagram @food4lifemarketgarden
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