Black Garlic AÏoli Recipes

BLACK GARLIC AIOLI RECIPE

Steps:

• Finely mince 4 cloves of black garlic and finely dice 1 raw clove of garlic, add both minced garlics to a mortar and using a pestle pound down on the garlics until you form a paste
• Then add 1 organic egg yolk at room temperature, season with with sea salt and add about 1/2 teaspoon of fresh lemon juice
• Start slowly pouring in 1/2 cup of extra virgin Spanish olive oil while you mix all the ingredients together in a circular motion, once all the olive oil has been added you should have a mayonnaise like consistency (very important that you don´t stop stirring the mixture while you pour in the oil)
• Cover the mortar with seran wrap and add to the fridge for at least 1 hour to let all the flavors develop, it should hold for up to 3 days in the fridge
• Enjoy!

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

BLACK GARLIC AIOLI

Steps:

• 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.

BLACK GARLIC AÏOLI RECIPE

Steps:

• 1. In a blender add the black garlic and egg yolk, blending just enough to blend. 3. With the machine running add the oil very slowly. The aioli becomes thicker the more oil you add. Add the oil until it is thick and stands up in soft peaks. Pour in the lemon juice and sherry wine vinegar and blend a few more seconds. Taste if it is too thick you can lighten it up with a teaspoon or so of hot water and add more salt if you like. (If it breaks and the oil separates out and looks like a vinaigrette, don't throw it out. In a new bowl add a tablespoon of Dijon mustard and very slowly whisk the broken mixture to the mustard. Whisk until it is all incorporated. I'm not sure why but this breaks more than any other aioli or mayonnaise. Just keep trying until it is emulsified and you will have a wonderful taste experience. ) Transfer to a serving bowl, cover and refrigerate until ready to serve. Yields about 1 1/2 cups

AIOLI WITH BLACK GARLIC AND PRESERVED LEMON

Steps:

• Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.