Try this fantastic black garlic aioli recipe that is simple to make and it is packed with nutrition and umami flavors. There's only 2 ingredients!
Black garlic, if you have never heard of it, is a fermented variation of raw garlic.
How To make black garlic aioli, you first take whole garlic bulbs and you control the humidity and low temperature in a contained environment for about a months time.
Over this 30 day period the garlic fermented and the browning of the cloves is attributable to Maillard reaction.
The nutritional attributes of garlic are almost doubled in every way. The flavor of the black garlic is a bit hard to describe, it has a light garlic flavor but more sweet and caramelized.
It has been highly revered in the Asian culture as one have rich umami flavors. Black garlic can be found in many gourmet grocery stores or online. The sauce is two ingredients, veganaise (or mayo) and black garlic. That's it! Here is the recipe for black garlic aioli, I hope you enjoy it!
Black Garlic Aioli
- 2 bulbs black garlic peeled (or about 5 oz)
- 1 1/4 cup veganaise or mayo
- salt to taste
How to make black garlic aioli
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Add all the ingredients into a blender and puree until smooth. Adjust the seasoning with salt if need be. Place into a squeeze bottle or container until ready to use.
