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.