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. 




Share on Facebook
Share on Twitter
Please reload

Featured Posts

Salmon with Black Garlic Puree and Balsamic Beetroot Pearls

July 26, 2017

Please reload

Recent Posts

October 23, 2017

September 13, 2017

Please reload

Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
  • Facebook Social Icon
  • Instagram Social Icon

Ph.  0466 277 668

ABN 44 087 814 579