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