Black Garlic Aioli

Black garlic has a rich, sweet flavor that makes anything just a bit more gourmet. We used balsamic vinegar to bring out the flavor of balsamic that the black garlic has.

Due to the black garlic, this aioli tends to break a bit easier than traditional aioli. Read the notes if you need to troubleshoot.

5 from 7 votes

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Prep Time: 10

Total Time: 10

Servings: cup

Calories: 106kcal

Author: Dahn Boquist

Ingredients

6 to 8 black garlic cloves
2 to 4 fresh 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

The black garlic will look like thick tar when you finish blending it into a puree. Since it is so thick and sticky, we found that we had to stop the motor several times and scrape the sides of the bowl.
Make sure you pour the oil into the blender or food processor very slowly, especially during the first 30 seconds. Don’t add more than 1/4 cup of oil in the first 30 seconds.
If the aioli breaks you can whisk an egg yolk in a bowl then slowly pour in the broken aioli while you whisk continuously.
Another way to fix broken aioli is to add a tablespoon of tomato paste or Dijon mustard to the mixtures and give it a blitz in the food processor.
We recommend using a neutral, flavorless oil for this recipe. Canola oil and avocado oil are good choices if you don’t have safflower oil. We don’t recommend olive oil for this recipe. Olive oil tends to get bitter when it is blended.

Recommended Products

Cuisinart 14-Cup Food Processor, Brushed Stainless Steel