Black Garlic Aioli Recipe

Traditional aioli is already one of the best condiments. Black garlic aioli is what happens when you give it a serious flavor upgrade without complicating the method. The sweetness of fermented black garlic balances the richness of the mayo base, and the umami depth makes it taste like something that took far more effort than it did.

Ingredients (serves 4-6 as a condiment)

• 4-5 cloves black garlic (or 2 tsp black garlic paste)
• 120g (1/2 cup) good quality mayonnaise
• 1 tbsp lemon juice
• Salt to taste

Optional additions

• 1 tsp Dijon mustard (adds sharpness)
• 1/2 tsp smoked paprika (smokiness plays well with the black garlic)
• 1 tsp olive oil (loosens texture and adds flavor)
• Pinch of cayenne (for heat)

Instructions

1. Peel the black garlic cloves. Press the base of each clove - the skin pulls away easily.
2. Mash the cloves to a smooth paste using a fork, the flat of a knife, or a small blender.
3. Combine with mayonnaise and lemon juice. Whisk or blend until fully incorporated and smooth.
4. Taste. Adjust with more lemon for brightness, more black garlic for depth, salt as needed.
5. Rest for 10-15 minutes before serving if possible - the flavors develop and mellow as they sit.

From-Scratch Version (True Aioli)

If you prefer a proper emulsified aioli rather than a mayo-based shortcut:

1. Mash 4-5 black garlic cloves with a pinch of salt to a smooth paste.
2. Whisk in 1 egg yolk.
3. Slowly drizzle in 120ml light olive oil while whisking constantly, until emulsified.
4. Add lemon juice to taste. Adjust consistency with a few drops of warm water.

The from-scratch version has a more delicate, nuanced flavor but takes practice to emulsify properly.

What to Serve It With

• Roasted vegetables - particularly good with baked zucchini fritters
• Pan-roasted chicken thighs - spoon over juicy pan-roasted chicken thighs
• Fries, potato wedges, crudites
• As a spread on burgers or sandwiches
• Alongside grilled fish or seafood
• As a dip for crusty bread

Vegan Version

Substitute with a good vegan mayonnaise (aquafaba-based varieties work well). The flavor profile is identical - black garlic is naturally vegan, and the umami comes entirely from the garlic, not the mayo base.

Nutrition per 2 tbsp serving (mayo-based, estimate)

• Calories: ~110 kcal
• Fat: ~11g
• Carbohydrates: ~2g
• Protein: ~0.5g

Storage

Keeps refrigerated in an airtight container for up to 1 week. Flavor actually improves on day 2 as the black garlic fully infuses the mayo.

Variations Worth Trying

Black garlic sriracha aioli: Add 1-2 tsp sriracha. Good with fried foods and Asian-inspired dishes.
Black garlic herb aioli: Blend in a small handful of chives or tarragon.
Black garlic truffle aioli: Add 1/2 tsp truffle oil. Expensive but genuinely excellent with fries.

Meal Prep Notes

This is one of the fastest and most practical black garlic recipes to batch-make. One bowl, 10 minutes, and you have a condiment that improves most things it touches for the next week. For more black garlic applications, see the complete black garlic guide.