Spanish recipe: Aioli with black garlic

Spanish recipe: Aioli with black garlic

Black garlic is in trend. It is an ingredient with very positive properties for our body and can be used in many recipes as a substitute for conventional garlic. In this post we show you how to make an original black garlic aioli. 

Ingredients for black garlic alioli (4 persons)

Black garlic aioli recipe step by step

1. Carefully peel the black garlic cloves as they are a little more sensitive than freshness. We also peel the garlic cloves and pull out the germ so that the garlic does not cause a resound.

2. Enter the black garlic and garlic in the blender and add the egg and salt. Pour the sunflower oil and beat at low speed without depositing the mixer from the bottom of the glass until the mixture begins to emulsify.

3. Add the olive oil, beat low speed and add the lemon juice, beat the mixture again for a few seconds.

4. We can serve the aioli directly or store in a glass in the refrigerator to consume it later.

You can use the black garlic aioli with fish, meat and rice dishes, basically just as a conventional aioli.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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