Black Garlic Aioli

Do you know what’s delicious? Caramelized garlic. Now, imagine it’s caramelized/heated for over a month to achieve intense sweetness. Well, you don’t have to imagine any longer – it’s called black garlic (used often in Asian cuisine) and it’s crave-worthy, eat the whole head raw good. Super Sous and I found some at Trader Joe’s the other day and we made a delicious aioli out of it to pair with roasted brussels sprouts. It’s sweet and almost a big tangy, while being creamy and oh so delicious. Besides Trader Joe’s, black garlic is available at many Asian markets and even online at my favorite spice company, My Spice Sage. I use a mix of grapeseed oil (a neutral oil) and Lucini Italia Premium Select extra-virgin olive oil (my favorite) to get a rich flavor in this aioli. Enjoy!

Black Garlic Aioli

 

Black Garlic Aioli

Yield: 1¼ cups

 

2 large organic egg yolks

1 tablespoon freshly squeezed lemon juice

¼ teaspoon kosher salt

1/8 teaspoon Dijon mustard

1 head black garlic, peeled

½ cup extra-virgin olive oil

½ cup grapeseed oil

1 tablespoon water

 

Add egg yolks, lemon juice, salt, mustard and garlic to a small container or bowl with high sides. (I used the glass container that goes with my French Press.)

Using an immersion blender, blend all ingredients thoroughly.

Very slowly stream the oils into the container or bowl as you continuously blend the liquid with the immersion blender. The liquid will thicken and form the consistency of mayonnaise. When it becomes too thick to blend, add water to thin and continue blending until all the oil has been incorporated.

 

 

 

 

 

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