Aïoli is a Provençal emulsion sauce of garlic and olive oil. According to Larousse (p5) the name derives from ail meaning garlic and oli for oil. Alioli originated in Spain in the 1st Century AD. It is traditionally served with cold poached fish, bourride, hard-boiled eggs, salads, snails, cold meats, boiled beef and mutton. I have made a black garlic aïoli and served it with stewed vegetables.
Black garlic is a result of whole garlic bulbs being heated over a period of several weeks. They become sweet and syrupy and these caramelized black cloves are reminiscent of a good balsamic vinegar. Black garlic is full of flavour but don’t give off that pungent smell and taste one expects from raw garlic. They can be used uncooked to add umami to any recipe. Use in purèes, sauces or flavoured butters. Add as a topping to focaccia or pizza or use as a condiment with your favourite pasta dish.
Today’s inspiration ♥ Recipe For Black Garlic Aïoli ♥ can be found on Lavender and Lime Click To Tweet
I had a serious think about my blog while we were away. I’ve reached a point where I’m loving the look and feel of my site and I’m happy with my achievements. But, I was also burnt out and had not one recipe made for October before we left for overseas. Did I want to just pack in all the hard work, or did I want to persevere and cook and bake through the feeling of tediousness? I decided to not make any choices and let the next phase come to me through inspiration. I also decided to not do any recipe development until I had made up my mind. Then I posted a recipe using black garlic where many of my readers asked about the ingredient. And that inspired me to make my black garlic aïoli.
Black Garlic Aïoli
- 4 large cloves black garlic
- 1 egg
- 15 mls lemon juice
- Salt and freshly ground black pepper to season
- 250 mls grapeseed oil
- Place all of the ingredients into a jug suitable for a stick blender
- Place the stick blender into the jug, covering the egg yolk
- Process on high, slowly lifting the stick blender as the ingredients thicken
Please excuse the photos – these were taken in a serious rush!