Go Back

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!
Print Recipe
Total Time 5 minutes

Ingredients
  

  • 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**

Instructions
 

  • 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.

Notes

*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.