Tartinage à l’Ail Noir pour Sandwich (Anglais) I love making Black Garlic Aioli for a sandwich. If you’re really lazy, just combine mayo and Black Garlic in a food processor
Jeff Mahin is a chef/partner at Lettuce Entertain You Enterprises and the creative force behind Stella Barra Pizzeria (Santa Monica, Hollywood, Chicago, DC), Summer House Santa Monica, Chicago, and M Street Kitchen (Santa Monica).
I love making Black Garlic Aioli for a sandwich. If you’re really lazy, just combine mayo and Black Garlic in a food processor. If you want to do it yourself, take three egg yolks (or one to two whole eggs), two to three cloves of Black Garlic, a few black peppercorns, some salt, and a little lemon juice. Start blending, then drizzle in grapeseed oil (since olive oil tastes like olive oil, and you don’t really want that for mayo). Keep blending and drizzle slowly until it emulsifies nice and thick. If you want it spicy you can add chili, or add more Black Garlic to bring out that flavor.
The spread works really well for steak sandwiches. If you wanna go extra crazy, rub your steaks with the Black Garlic before you grill them—because the garlic is so aged you get a nice char when searing the meat. I recommend not making out with anyone for at least an hour after eating that, but it is good.
Photograph: Lettuce Entertain You
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