Black garlic aioli recipe. A classic versioning

No one is surprised to see black garlic in food stores or read recipes in which it is included. In the six years since we discovered it, we have cooked many dishes for you: black garlic risotto, black and orange garlic tea pastes, vegetarian avocado dip and black garlic, among others. Today we increase the family with the black garlic aioli, a classic versioning.

The preparation of this aioli is not the traditional garlic, salt and oil dropping drop by drop in the mortar while stirring and emulsifying the sauce. This black garlic aioli It is (rather) a "ajonesa" because in its elaboration we have used egg to help us emulsify the whole. We did not want to take a risk, but we wanted to try using the traditional technique and check the result. Meanwhile, let's enjoy this recipe.


For 1 piece
  • Cloves of black garlic 4
  • Garlic clove 1
  • Egg 1
  • Sunflower oil 200 ml
  • Extra virgin olive oil 100 ml
  • Salt
  • Ground black pepper
  • Lemon Juice 0.5

How to make black garlic aioli

Difficulty: Easy
  • Total time 5 m
  • Elaboration 5 m

We peel the cloves of black garlic carefully, they are very delicate, tender and a little sticky so it should be handled gently. Peel the clove of common garlic and remove the germ, cutting in half lengthwise and extracting it with the tip of a knife.

Place all the garlic in the glass of a hand mixer and add the egg, salt and pepper to taste. We pour the sunflower oil and place the blender arm inside, touching the base. We beat at low speed without lifting until the mixture begins to emulsify. Add the extra virgin olive oil, beat again, add the lemon juice and beat one last time.

With what to accompany the black garlic aioli

More than with what to accompany the black garlic aioli we should say what to accompany with the black garlic aioli Do not you think? This sauce is perfect for fish, meat, rice and vegetables. It goes with everything, the truth be told. Even spread on a slice of toast is a delicacy.

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