black garlic aioli

Black garlic is a fermented food, like yogurt is fermented milk or black tea is fermented green tea.  Traditionally, garlic sits in a cave or a cellar (these days a controlled environment), and it slowly ages, ferments… turns black… the flavors not transform.  It tastes only very slightly of “garlic,” and instead develops hints of apricot and chocolate.  It’s really an indescribable flavor, pleasant and compelling.

Makes 2 Cups

10 cloves peeled black garlic ½ Tbsp lemon juice, or balsamic vinegar
½ tsp sea salt (more to taste) pinch black pepper or grains of paradise
2 egg yolks  1 C extra virgin olive oil (EVOO)
1 tsp mustard powder

Process garlic and salt with blade of food processor until pureed.  Add egg yolks and mustard powder and process for 10 seconds.  With blade running, add ½ the oil slowly, a little bit at a time.  Add the lemon juice or balsamic vinegar (and black pepper if you want to), and then continue adding the rest of the oil slowly.

If you want to get creative you can sub out some or all of the EVOO for another oil.  Avocado oil is actually a wonderful match for the black garlic.  I also tried it once subbing about ¼ C of the EVOO for pumpkinseed oil.  It was amazing and intense… but I couldn’t think of anything to do with it (!).  Have fun experimenting and tell us what you do.