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Sauce
Balsamic-dark aioli
Black garlic replaces both the raw garlic and the acidity here, so the sauce comes out rounder and darker than a classic aioli — closer to something you would spoon than spread.
Method
- 01
Whisk the yolks with the paste and a pinch of salt until glossy.
- 02
Add the oil drop by drop at first, then in a thin stream, whisking constantly.
- 03
When it is thick, loosen with the lemon juice and a teaspoon of cold water.
- 04
Taste for salt. It should be sweet first, savoury second.
For a lighter version, fold two spoons of it through plain yoghurt and serve with roast carrots.
Ingredients
- 2 egg yolks
- 2 tsp black garlic paste
- 200 ml neutral oil
- 1 tsp lemon juice
- Salt
You will need
Black Garlic Paste
€9.90