Recipe For Black Garlic Aïoli Recipe

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 Black Garlic Head straight on to the recipe for Black Garlic Aïoli 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. They are full of flavour but don’t give off that pungent smell and taste one…