Black Garlic Aioli

Spoon dripping rich gravy into bowl, parsley garnish, bread blurred behind.

5 from 6 votes

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.

Prep Time10

Total Time10

Course: Condiments

Cuisine: American

Keyword: black garlic aioli, black garlic mayonnaise, black garlic spread

Servings: tablespoons

Author: Dahn Boquist

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