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April 11, 2015 / mintcustard

Black garlic aioli

Black garlic aioli.

Black garlic aioli.

I was recently sent a pack of Black Garlic by Sainsburys to try. Despite the fact that my postman tried to puree the parcel it came in by squashing it though the letterbox rather than ring the doorbell, I have fallen in love with this ingredient.

I had some fresh asparagus and had decided to make an aioli to dip the spears into. So why not try the recipe with black garlic instead. The intense balsamic and gently garlicky flavours married well with the creaminess of the mayonnaise and the slight char ofthe griddled asparagus. Making your own mayonnaise is very easy, tastes so much better than the jarred version and can be customised with so many different flavours. If you don’t have any black garlic this with one clove of fresh garlic. Obviously the colour will be paler than my black garlic version.

Black garlic aioli

2 cloves black garlic, chopped finely

1 egg yolk, (save the white for a meringue or an omelette)

squeeze of lemon juice

1 tsp dijon mustard

up to 150 ml Extra virgin olive oil

up to 250 light olive oil or rapeseed oil

salt

How to …

  • Using a ballon whisk, beat together the egg yolk, garlic, mustard and lemon juice.
  • Pouring in a thin stream of oil whisk the olive oil in to make a thick emulsion. Add the other oil in a thin stream as you whisk until you have a thick mayonnaise that stands in stiff peaks. You may or may not need all the oil depending on the egg yolk you used.
  • Taste and season, you can add a little more lemon to slacken the mixture if you wish.

I was sent a pack of black garlic by Sainsbury’s and a voucher to cover the cost of my ingredients. The ideas, words and images in this post are my own.

 

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