So I think I’ve established just how much I love garlic – from my miso caramelised garlic bread, to making my own black garlic at home, I will endlessly try to find more excuses to have more garlic in my life.

I also really love mayo. The answer? Black garlic aioli.

Black garlic is made by slow cooking garlic at low temperatures, until the sugars caramelise to an inky black, leaving soft cloves that are so much sweeter than plain ol’ roasted garlic. I used a little squid ink here just to boost the colour along, but you don’t have to – the mayo will just be a deep, delicious caramel brown.

Black Garlic Aioli

Tammi Kwok
Why make a regular aioli when you can make this visually stunning black garlic aioli! Black garlic is garlic that has been slow cooked at very low temperatures that the sugars caramelise and turn an inky black colour, lending a sweet finish to a rich garlic aioli!
Total Time 5 minutes


  • 1 large egg 60g
  • 8-10 cloves of black garlic*
  • 300 ml vegetable oil or other neutral flavoured oil
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 0.5 tsp squid ink optional**


  • In the bowl of the food processor, add the egg, garlic, salt, lemon juice and squid ink.
  • With the food processor running, pour the oil down the chute in a thin stream.
  • The mixture will start to thicken. Keep adding oil till it thickens to the point that it can hold soft peaks.


*Use as much black garlic as you'd like - I personally love the flavour, so I added about 10 fat cloves!
**I used squid ink here just to make it extra black. If you'd like, you can leave it out, and the mayo will take on a brown, caramel colour.

Are you an aioli fan? Have you tried black garlic? Let me know what you think in the comments!!



  1. Dannielle @ Zamamabakes June 26, 2015 at 11:50 pm

    I love aioli Tammi so this little treasure would definitely sit well with my tastebuds.
    Clever idea prettying it up with the squid ink.
    Thanks or joining in with our Fabulous Foodie Fridays fun.
    Have a gorgeous weekend xx

  2. Christine @ Cooking Crusade September 18, 2015 at 9:31 pm

    This is sooo pretty. I can just imagine slathering it on burgers and confusing everyone who eats it hehe

  3. Tracey Stephens April 23, 2017 at 8:57 am

    Mine turned out tasty but very runny.

  4. Laure Pasquier January 2, 2020 at 6:34 am

    Tammi: this was AMAZING, made this for a meat fondue dinner party – it was an absolute favorite. Excellent flavor and so easy to make. I’ll definitely be making this again. Thank you for making me look like a better cook than I am!


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