I've never been too big on mayonnaise, but I understand it's merit in some dishes. But there is something about it's cousin aoili that I just can't get enough of, and that something is garlic. In this recipe it's black garlic that really pulls it all together.
If you are not familiar with black garlic, allow me to introduce you to this fantastic adaption of garlic in this highly addictive condiment. Black garlic is regular garlic that has been exposed to low heat repeatedly over a period of time, doubling the antioxidants and pumping up the amino acids, without carmelizing it or losing any of the health benefits of garlic.
It can be hard to find, but when I do see it, I snatch it up. The sweet, earthy taste unique to black garlic works wonderfully in this aoili, but also in many other dishes.
This dip is perfect swiped on a crusty slice of something flavorful like rosemary bread, but lately I have been using it as a dipping sauce for all my roasted veggies, and loving every bite.
Ingredients:
- 1/2 cup+ olive oil (high quality, robust flavor is best in this recipe)
- 1 clove garlic, whole and peeled
- 4 cloves black garlic, whole and peeled
- 1/2 teaspoon fresh lemon juice
- 1 egg yolk, room temperature
- 1/2 teaspoon kosher salt
- In a blender or food processor, process the egg yolk with garlic and black garlic until they are just blended together.
- With the processor/blender running on low, slowly pour in the olive oil in a steady stream. Continue processing until the mixture is thick with a mayo-like texture.
- Add the lemon juice and salt and process until they are combined.
- Serve and enjoy!