basil & salt magazine

When I first heard about black garlic… I oohed and aahed wanting to know more about this new mysterious haute cuisine ingredient.  I imagined spreading the sweet soft cloves onto anything it would go with. Once I finally got a batch myself, I discovered it was better then I originally anticipated. The fermented caramelized garlic that was drenched into a syrupy balsamic kind of goodness… was genius, giving it a deep sweet yet mindful garlic aroma.  I like adding it to cassoulets, soups, dips, pestos and my favorite recipe… mayonnaise. I don’t think I’ll ever go back to store bought mayonnaise.

Recipe adapted from the uber talented Michelle Tam of Nom Nom Paleo.  I included other mayonnaise recipes below to help with any questions and different methods that I haven’t addressed here.

Here’s some info you should know:  

Special Equipment: I used an immersion blender. If you…