# Black Garlic Aioli

Black garlic aioli is an immersion-blender emulsion: one egg yolk, half a head of squeezed black garlic cloves, a teaspoon each of lemon juice and balsamic, then about half a cup of olive oil. Start the blender flat on the bottom of the cup and lift slowly — it thickens exactly like mayo, sweet-savory and almost chocolate-dark. The potatoes are just the excuse. Makes about 6 servings.

- **Prep:** 10 min · **Total:** 10 min
- **Servings:** 6
- **Difficulty:** Easy
- **Cuisine:** Mediterranean
- **Category:** Side Dish, Snacks
- **Video:** [Garlic Season: Confit, Black Garlic & the Ultimate Dip](https://www.youtube.com/watch?v=edebLghSQfI&t=315s) (recipe starts at 5:15)
- **Recipe page:** https://webspoon.world/recipes/black-garlic-aioli/

## Ingredients

- 1 egg yolk (fresh)
- 1/2 head black garlic (cloves squeezed from their skins — see the Homemade Black Garlic recipe)
- 1 tsp lemon juice
- 1 tsp balsamic vinegar
- 1/2 cup olive oil (about 120 ml)
- fries or roasted potatoes (to serve)

## Instructions

1. Drop the egg yolk into the immersion-blender cup — it holds the whole sauce together.
2. Add the black garlic cloves, lemon juice and balsamic — the acidity balances all that sweetness.
3. Pour in the olive oil.
4. Start the blender flat on the bottom of the cup, then lift it slowly — the sauce thickens exactly like mayo.
5. Serve with fries or roasted potatoes.

## Nutrition (per serving, estimated)

- Calories: 180
- Protein: 1g
- Fat: 19g
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 20mg

## FAQ

### Is the raw egg yolk safe?

Use a fresh, clean, refrigerated egg — or a pasteurized one if you prefer zero risk — keep the aioli chilled, and eat it within two to three days. It is the same food-safety math as any homemade mayonnaise.

### Why start the blender at the bottom of the cup?

The emulsion has to begin in the yolk layer: with the blade flat on the bottom, oil is pulled in a little at a time as you lift, so the sauce builds from thick to thicker. Start high and you just whip oily liquid that never comes together.

### What if my aioli stays runny?

It usually means the oil went in faster than the yolk could hold. Rescue it like broken mayo: pour the runny mix into a jug, put a fresh yolk in the cup and repeat the bottom-start, slow-lift blend, feeding the broken batch in as the new emulsion builds.

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Source: [Black Garlic Aioli — Webspoon World](https://webspoon.world/recipes/black-garlic-aioli/)