Black Garlic Aioli Recipe

July 21, 2017

I made this beautiful Black Garlic Aioli last night and served it with rare eye fillet steak, shredded baby spinach and fig and balsamic glazed beetroot.  I can imagine this aioli with so many dishes - it's so rich and smooth with a deep earthy flavour.  Yum!!

 

See below the photo for the recipe.

 

 

 

10 - 12  cloves of peeled black garlic

1 large egg yolk

juice of half a lemon

300ml vegetable oil (or similar mild tasting oil)

generous pinch of Murray River Salt Flakes

 

With a stick blender, blend the egg yolk, garlic and lemon juice until smooth.  In a thin stream, gradually add the oil until smooth and thick.  If the aioli becomes too thick, add a small amount of hot water until you are happy with the consistency.  Finish with the salt flakes to taste. 

 

 

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