When I first heard about black garlic… I oohed and aahed wanting to know more about this new mysterious haute cuisine ingredient. I imagined spreading the sweet soft cloves onto anything it would go with. Once I finally got a batch myself, I discovered it was better then I originally anticipated. The fermented caramelized garlic that was drenched into a syrupy balsamic kind of goodness… was genius, giving it a deep sweet yet mindful garlic aroma. I like adding it to cassoulets, soups, dips, pestos and my favorite recipe… mayonnaise. I don’t think I’ll ever go back to store bought mayonnaise.
Recipe adapted from the uber talented Michelle Tam of Nom Nom Paleo. I included other mayonnaise recipes below to help with any questions and different methods that I haven’t addressed here.
Here’s some info you should know:
Special Equipment: I used an immersion blender. If you don’t have one, a regular blender will work just fine. I also like to use a wreck jar to make and store the mayonnaise in. This way I can insert the immersion blender into the wreck jar while making the mayonnaise, as seen here on Sonia of The Healthy Foodie. If you don’t own a blender a whisk works perfectly. Watch Michelle at Nom Nom Paleo on how to whisk your own mayonnaise without a glitch.
Different Methods: This is how I make it. All ingredients start at room temperature. It takes 4 hours for these to reach a true room temperature, I leave mine out overnight. If you’re pressed for time, try a warm water bath, see how The Healthy Foodies does it here. Another method is how Melissa from The Clothes Makes The Girl does it, where you can leave the ingredients out for 30 to 60 minutes. Any method you choose will be a winner for a homemade mayonnaise.
Variety of Flavors: You should always use a neutral oil flavor, one that you prefer in taste. For instance, I experimented with an extra virgin light olive oil, almond oil, walnut oil, avocado oil, macadamia oil and (greek extra virgin olive oil – this was super strong in flavor and don’t think I’ll be making it again). I began blending the nut oil with the olive oil, this has become my new favorite flavor. It gives it a slight nutty flavor, you’ll see what I mean if you choose this option. You can add fresh herbs like rosemary, thyme, sage, tarragon, sriracha, chili peppers and black garlic. That’s the beauty of mayonnaise you can add anything your palate desires or whatever flavor that will compliment a recipe. The possibilities are endless.
Here’s what you’ll need:
1 large pasteurized egg, room temperature – I used the entire egg or you can use just the egg yolk
1/4 teaspoon salt
1/4 teaspoon Dijon mustard or mustard, room temperature
1 & 1/2 teaspoon lemon juice, room temperature
1 teaspoon white vinegar
2 cloves of black garlic (I used Trader Joe’s)
1/4 cup avocado oil
1/4 cup light extra virgin olive oil
Place the egg, salt, mustard, lemon juice, vinegar, black garlic cloves, avocado and olive oil into your jar and let everything settle for a moment. Insert your immersion blender until it reaches the bottom, stay there and blend on regular speed for 20 to 30 seconds. You’ll notice that the mayonnaise begins climbing up your jar and emulsifying. I follow it along with the blender always staying below the the top layer until all the ingredients have been incorporated. And there you have it!
I love this stuff and I confess I have eaten it straight from the jar by the spoonful. Black garlic mayonnaise is great on sandwiches, roasts, chicken, dips, hummus, frittata’s, burritos, quesadilla and pastas. This recipe is a crowd pleaser and the perfect condiment to impress your guests at any party. I hope you take the time to experiment with the mayonnaise and the black garlic. Both are a must try.
This recipe comes with a warning: you may want to double up, it disappears fast. You’ll find yourself scraping the jar with your fingers, licking every last smudge of the stuff. Trust me.
Since this is an asian delicacy I bid you farewell with these words… 享受美丽的食物! (eat beautiful food).