Black Garlic Aioli
Dark and exotic black garlic aioli has a sweet and earthy garlic flavor that is addictive. It is a perfect match with grilled vegetables, fish and meat. If your olive oil is strong and peppery tasting blend with some flavorless oil like grape seed oil or safflower oil.
Makes 3/4 cup
3/4 cup mild-flavored extra-virgin olive oil
5 black garlic cloves, peeled
1 teaspoon sea salt
1 large egg yolk,* at room temperature
1 teaspoon lemon juice
1 teaspoon aged sherry wine vinegar or white wine vinegar
1- 2 teaspoons hot water
1. In a blender ( you can use a hand blender instead) or add the black garlic and egg yolk, blending just enough to blend well together.
2. Slowly add the oil in a steady stream with the blender running. The aioli will become thicker as the oil is added. Add the oil until it is thick like a mayonnaise. Pour in the lemon juice and sherry wine vinegar and blend a few more seconds. Taste if it is too thick you can lighten it up with a teaspoon or so of hot water and add more salt if you like.
(If it breaks and the oil separates out and looks like a vinaigrette, don't throw it out. In a new bowl add a tablespoon of Dijon mustard and very slowly whisk the broken mixture to the mustard. Whisk until it is all incorporated. I'm not sure why but this breaks more than any other aioli or mayonnaise. Just keep trying until it is emulsified and you will have a wonderful taste experience. )
Transfer to a serving bowl, cover and refrigerate until ready to serve.
*RAW EGG WARNING
COOKING with JULIE recommends caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and minimize contact between the yolk and white with the outer shell.
Copyright © Julie Logue Riordan, Cooking with Julie
Patrick W Lloyd, PhD replied on Permalink
I think this aioli has a tendency to break because of the enzymatic change during some improper black garlic aging. The pastier the black garlic, the more likely it seems to occur. If you'd like to test some organic, more texturally sound BG, let me know at: www.obisone.com.
Anonymous replied on Permalink
We were so disappointed in this recipe. Not only did it not get thick, it tasted awful, not like any Aioli we have had.