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Introduction
The origins of aioli, the beloved garlic mayonnaise from the Provence region of France, can be traced back to the ancient Romans. This versatile condiment has evolved over centuries, with each culture putting its own spin on the creamy emulsion. Our nutrient-rich twist on the classic incorporates the unique flavors of black garlic, a culinary gem that is created through a special fermentation process involving heat and humidity. This centuries-old technique, believed to have originated in Korea, transforms regular garlic into a richly complex ingredient with notes of balsamic vinegar, tamarind, and molasses. By blending the black garlic with silken tofu and olive oil, we've crafted a delightfully indulgent yet surprisingly healthy dip.
Ingredients
• 1 head of black garlic (about 8-10 cloves)
• 1/2 cup (120ml) extra virgin olive oil
• 1/4 cup (60ml) silken tofu, drained and patted dry
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
Step 1:
Peel the black garlic cloves and place them in a food processor or blender.
Step 2:
Add the olive oil, silken tofu, lemon juice, Dijon mustard, salt, and black pepper to the food processor.
Step 3:
Blend the ingredients on high speed until smooth and well combined, scraping down the sides of the bowl as needed, for about 1-2 minutes.
Step 4:
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Step 5:
Transfer the black garlic aioli to a serving bowl or container. Cover and refrigerate until ready to serve.
Q: What is black garlic?
A: Black garlic is regular garlic that has been aged through a fermentation process, resulting in a soft, sticky texture and a deep, rich, and slightly sweet flavor with hints of balsamic and molasses.
Q: Can I substitute regular roasted garlic for black garlic?
A: Yes, you can substitute regular roasted garlic for black garlic if unavailable, but the flavor will be different, lacking the distinct caramelized notes of black garlic.
Q: How long does black garlic aioli last in the refrigerator?
A: Leftover black garlic aioli can be stored in an airtight container in the refrigerator for up to 5 days.
• Black garlic can be found at specialty grocery stores or online. If unavailable, roasted garlic can be substituted, but the flavor will be different.
• For a richer aioli, replace some of the olive oil with mayonnaise or Greek yogurt.
• Adjust the amount of lemon juice to your desired tanginess.
• This recipe is vegan, dairy-free, and cholesterol-free.
• Consider adding fresh herbs like parsley or chives for extra flavor.
Serve the black garlic aioli as a dip for fresh vegetables, bread, or roasted meats and seafood. Drizzle over salads or use as a sandwich spread.
Leftover aioli can be stored in an airtight container in the refrigerator for up to 5 days.
Prepare the aioli ahead of time to allow the flavors to meld. It can be made a day in advance and stored in the refrigerator until ready to serve.
- Use high-quality extra virgin olive oil for the best flavor and texture.
- Adjust the amount of lemon juice to your desired level of tanginess.
- For a thinner consistency, add a tablespoon or two of water while blending.
For a creamier aioli, replace up to 1/4 cup of the olive oil with mayonnaise or Greek yogurt. For added flavor, stir in fresh herbs like parsley or chives.
This black garlic aioli pairs well with crisp white wines, such as Sauvignon Blanc or Pinot Grigio. It also complements roasted or grilled meats, seafood, and vegetables.
This recipe can be made year-round, as black garlic is available year-round.
This recipe is vegan and dairy-free. It does not contain any common allergens like eggs, dairy, soy, or nuts. However, it does contain garlic.
