Black Garlic Aioli

Our black garlic aioli has a sweet, rich, umami flavor. It’s the ultimate secret sauce that turns any recipe into a gourmet meal.

Garlic is a master flavor agent and can be used in many ways to add depth of flavor. Even a simple garlic butter sauce will elevate a meal. You can turn it into soft mashable roasted garlic spread for bread or use in recipes like fried rice for an umami boost that will make your taste buds sing.

But black garlic is unique. It brings something entirely different to the table. 

What is Black Garlic?

Black garlic is a type of garlic that undergoes an aging process, which causes the cloves to turn black. The process completely transforms the garlic into a jammy, fudge-like consistency with a deep, sweet, umami flavor. 

Black garlic does not taste anything like fresh garlic.. .not even close. It doesn’t even taste like roasted garlic. It has a complex flavor profile of savory, sweet, smoky, and warm spices. 

The first thing I think of when I bite into black garlic is aged balsamic. Some people say they detect a sour flavor similar to tamarind, but I get more hints of cardamom spice, smokiness, and fruity chocolate. 

Mayonnaise or Aioli?

Technically, this black garlic spread is mayonnaise since it has an egg yolk in the emulsion. We tend to use the words aioli and mayonnaise interchangeably, and aioli just seems to fit here. It sounds…. fancy.

If you like flavored mayonnaise and aioli spreads, check out our chipotle aioli, horseradish aioli sauce, or our recipe for lemon dill aioli. 

The Ingredients:

Here is the list of ingredients you will need for this black garlic aioli recipe. Scroll down to the printable recipe card for all the details and amounts. 

• Black garlic. You can purchase black garlic online or in grocery stores. Surprisingly, I have found it at Walmart as well as Whole Foods.
• Fresh garlic. Fresh garlic adds an extra dimension of flavor to the recipe. 
• Egg yolk. The egg yolk acts as a natural emulsifier that brings the mayonnaise together into a creamy spread. 
• Balsamic vinegar. Balsamic vinegar plays to the flavor profile in the black garlic. You can experiment with different vinegar flavors if you want.
• Salt. Salt is essential and enhances the flavors. Without the salt, this recipe will taste a bit one-dimensional. 
• Oil. Use an oil with a neutral flavor like safflower oil. 

How to Make Black Garlic Aioli:

This is a quick overview of the recipe so you can see how easy it is to make.. just three basic steps. Check out our tips below and scroll down to the printable recipe card for all the details. 

1. Use a food processor to purée the black garlic into a smooth paste. 
2. Add the fresh garlic, yolk, salt, and vinegar. 
3. While the food processor runs, slowly drizzle in the oil until it forms a smooth, black mayonnaise spread. 

The picture above shows how thick and tar-like the black garlic looks when it gets puréed. Make sure you scrape the sides down frequently until it turns into a smooth paste.

In the above photo, we are slowly drizzling in the oil while the food processor blends the mixture.

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Tips for Success:

Purée the black garlic into a paste first. Stop the food processor several times and scrape it down off the sides. It will be sticky, thick, and look kind of like tar. 

When we didn’t puree the black garlic first, we had small lumps that did not incorporate into the mixture.

• Pour the oil very slowly. If you pour too fast, the emulsion will break. 
• If the emulsion breaks, don’t fret. You can fix it with a few tricks (see our tips below). 

How to Fix the Aioli if the Emulsion Breaks:

When we tested this recipe, we noticed that adding fresh garlic helped keep the emulsion from breaking. We simply added an extra garlic clove in one of our trials, and the emulsion came together. 

If that doesn’t work, we have a couple of additional tricks. 

• Option 1: Add a tablespoon of tomato paste or Dijon mustard to the broken aioli and blitz it in the food processor. Either of these ingredients will help hold the emulsion. 
• Option 2: Whisk an egg yolk in a separate bowl. Next, slowly drizzle the broken aioli into the yolk while you whisk it constantly. 

How to Use This Aioli:

There’s nothing like a tasty aioli to top your french fries, sandwiches, or burgers. It brings out a sweet, salty taste like nothing else and gives your meal that extra pizazz. 

Here are some other ideas.

• A dip for roasted potatoes.
• Change up your potato salad.
• Serve it with fried fish or grilled chicken.
• Add extra flavor to onion dip. 

Helpful Tools:

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• Black garlic.
• Food processor
• Aged balsamic

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