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This black garlic aioli is bold, garlicky, and silky-smooth with layers of flavor that hit deep. The fermented black garlic brings a rich, almost molasses-like umami, while a hint of raw garlic keeps it lively. Spread it, dollop it, or use it as a dip
If you’re into bold, garlicky spreads, don’t miss our garlic butter sauce or this ultra-smooth roasted garlic spread. They’re just as versatile and packed with flavor.
Here’s Why This Black Garlic Aioli Recipe Works
Black garlic = umami gold. It’s mellow, earthy, and slightly sweet—like if balsamic and molasses teamed up for something better.
Two kinds of garlic, zero chill. Raw for the bite, fermented for depth. Together? Bold, balanced flavor that lingers in the best way.
Thick, rich, and clingy (in a good way). A slow oil drizzle turns it into a silky sauce that actually sticks to your fries.
No bitter drama. Neutral oil keeps it smooth and lets the garlic do its thing—no overpowering olive oil vibes here.
Want something on the softer, sweeter side of garlic? Try our Instant Pot roasted garlic.
Recipe Tips
Use room temp yolk. Cold yolks don’t emulsify well, and a broken aioli is a pain to fix.
Go slow with the oil. The first 30 seconds make or break it. Drizzle too fast and you’ll end up with a greasy mess.
Scrape as you go. Black garlic loves to cling to the bowl. Scrape it down to keep things smooth and even.
Broken? Not a dealbreaker. Whisk in another yolk, or rescue it with a spoonful of Dijon or tomato paste. It’s fixable.
Leave the olive oil out of this. It turns bitter when blended. Use something neutral like canola, avocado, or safflower.
If you like flavored mayonnaise and aioli spreads, check out our chipotle aioli, horseradish aioli sauce, or our recipe for lemon dill aioli.
Storing Leftovers
Refrigerate: Store your black garlic aioli in an airtight container in the fridge for 5 to 7 days.
Freezing not recommended. The emulsion can break in the freezer and turn grainy when thawed.
Your Fries Deserve This
Once you try this black garlic aioli, you’ll start putting it on everything. It’s that good. Just keep a jar in the fridge and prepare to feel fancy every time you dip a fry, especially if they’re Parmesan truffle fries.
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Black Garlic Aioli
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Ingredients
- 6 to 8 black garlic cloves
- 2 to 4 garlic cloves
- 1 egg yolk, room temperature
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¾ cup safflower oil , or any neutral oil
Instructions
- Place the black garlic in a food processor. Process until the garlic is a smooth, thick paste. You will need to stop the food processor several times and scrape down the sides of the bowl.
- Add the fresh garlic, egg yolk, balsamic vinegar, and salt to the food processor. Process until the ingredients are well blended. Stop the motor and scrape the sides of the bowl down a couple of times.
- With the motor running, slowly add the oil in a thin stream. It should take about 2 minutes to add all the oil. Stop the motor halfway through and scrape the sides of the bowl down. Continue processing the aioli until it is thick and creamy.
- Store in the refrigerator for 5 to 7 days.
Notes
- Black garlic is sticky stuff. It’ll look like thick tar once pureed, and it loves to cling to the bowl. Stop the motor a few times to scrape down the sides so everything blends smoothly.
- Drizzle the oil slowly, really slowly. The first 30 seconds are crucial. Don’t add more than ¼ cup during that time or the emulsion might break.
- Broken aioli? Don’t panic. Whisk a fresh egg yolk in a bowl, then slowly stream in the broken aioli while whisking continuously until it comes back together.
- Another fix: Blend in a tablespoon of tomato paste or Dijon mustard to help re-emulsify the mixture.
- Use a neutral oil. Stick with safflower, canola, or avocado oil. Olive oil tends to turn bitter when blended, so it’s best avoided here.
- Try it on this: We highly recommend slathering this aioli on a kimchi grilled cheese. The funky, garlicky kick is next-level with melted cheese and spicy kimchi.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
wow Love the dramatic look of this aioli. I need to make a huge batch too.
haha, it is pretty dramatic looking, thanks Angie