Black Garlic Aioli Recipes – Traditional & Mayonnaise

April 3, 2025

Black Garlic Aioli – A New Twist on an Old Favourite

Aioli is a creamy, garlicky sauce that’s both simple and versatile. Traditionally made by blending garlic, olive oil and salt, its name literally means “garlic oil” in Catalan and Valencian.

Garlic Aioil V's Garlic Mayonnaise

In Spain, purists insist true aioli must not contain egg or lemon. However, across the border in France and Italy, adding egg yolk, mustard, or lemon juice is widely accepted.

Today, the word “aioli” often refers to any garlicky mayonnaise. This modern interpretation has made aioli a popular, easy-to-make condiment worldwide.

Black Garlic V's White Garlic - why not both?

Black garlic: brings a sweet, caramel-like richness that deepens savoury dishes. White garlic: adds sharp heat and aroma, great for bold, punchy flavour. Together, they create a layered taste—bold upfront, smooth and earthy underneath.

👉 Related Article: University of Queensland Study on Empathy Black Garlic

What Is Black Garlic Aioli?

Think of black garlic aioli as the modern cousin of traditional garlic sauce. It blends the creamy texture of classic aioli with the deep, molasses-like flavour of black garlic. The result is a bold yet balanced condiment that feels both familiar and new.

Why Use Black Garlic in Aioli?

Black garlic gives aioli a rich, savoury depth without the bite of raw garlic. Its taste is mellow, slightly sweet, and almost balsamic — a complete contrast to the sharp heat of fresh white garlic. It also doesn’t leave you with that lingering garlic breath, making it a more subtle choice for social meals or entertaining.

While black garlic can stand alone as the hero flavour, it also plays beautifully with white garlic. With aioli being such a classic garlic dip, combining the two means double the fun, double the flavour, and double the goodness. You get that bold, familiar kick from white garlic and a smooth, earthy finish from the black — a perfect pairing that brings something new to every bite.

White & Black Garlic: Double the Fun, Flavour, and Goodness

5 Ways to Use Black Garlic with White Garlic

1. Garlic Butter Mushrooms
Sauté mushrooms in plenty of butter with chopped white garlic for aroma and flavour. Stir in mashed black garlic at the end for a rich, earthy finish and glossy glaze.

2. Guacamole
Mash avocado with lime and salt. Mixed with diced cherry tomatoes, spring onion, chilli, white garlic and black garlic. Serve as a dip or use on tacos, wraps or rolls

3. Slow-Roasted Garlic Chicken
Marinate the chicken with herbs, lemon, and white garlic. Roast slowly, then brush with a black garlic glaze during the last 15 minutes for a sticky, caramelised finish.

4. Pasta Sauce
Sauté white garlic and onion in olive oil until soft and fragrant. Toss through cooked pasta, then top with diced black garlic cloves as a delicious, healthy and attractive garnish.

5. Garlic Hummus with a Twist
Blend white garlic into your chickpeas as usual. Swirl in black garlic puree before serving for added flavour, visual appeal, and a rich umami layer.

..................................................

2 Easy Black Garlic Aioli Recipes

1. Black Garlic Aioli - Traditional Method (Egg-Free & Vegan-Friendly)

This version stays true to Mediterranean roots — no eggs, just garlic and oil. It takes a bit of patience, but the result is a smooth, elegant sauce with deep umami flavour.

Ingredients

1–2 tsp black garlic purée (adjust to taste)
½ tsp salt
½ cup light olive oil or a mix of light + extra virgin (for balance)
1–2 tsp lemon juice or vinegar (optional, for brightness and stability)
Splash of warm water (optional, helps loosen if too thick)

Instructions

In a bowl or mortar, mash the black garlic purée with salt until smooth.
Add lemon juice or vinegar if using — this brightens the flavour and helps emulsify.
Slowly drizzle in olive oil, drop by drop at first, whisking constantly.
As it starts to emulsify, you can add the oil more steadily while whisking.
If it becomes too thick, add a small splash of warm water and whisk again.

Top Tip

A small whisk or immersion blender can help make emulsifying easier, especially if you’re short on time or arm strength!
Use room temperature ingredients to help the aioli emulsify. Crush or mash the black garlic before blending to get a smoother texture. Add white garlic or roasted garlic for extra kick if you like.A small whisk or immersion blender can help make emulsifying easier, especially if you’re short on time or arm strength!

..................................................

2. Black Garlic Aioli - Modern Method (Quick & Easy)

This is your go-to for quick meals. You’ll get a similar delicious flavour in seconds.

Ingredients

1 tablespoon black garlic puree
3 tablespoons good-quality mayonnaise
Optional: a squeeze of lemon or pinch of pepper

Instructions

Mix black garlic paste and mayonnaise in a small bowl.
Add optional lemon juice or pepper to taste.
Stir until smooth. Serve immediately or refrigerate for up to 5 days.

Top Top

For a beautiful finish, lightly swirl the black garlic purée through the top with a spoon. Fully mixing it will turn the mayonnaise a light grey colour, which still tastes great—but swirling keeps it looking more striking and gourmet.

..................................................

Do You Have Black Garlic in Your Kitchen Pantry or Medicine Cabinet?

👉 Buy Black Garlic Peeled Clove | Buy Black Garlic Puree | Buy Black Garlic Oil | Buy Australian Black Garlic Cloves | Buy Black Garlic Love Bundle 👈

Serving Ideas: What Goes Well with Black Garlic Aioli

Black garlic aioli is incredibly versatile — it adds instant flavour and richness to both everyday meals and special dishes. Its creamy texture and deep umami taste make it a standout condiment.

Spread on burgers, wraps, or sandwiches – Swap out plain mayo for a rich, flavour-packed upgrade. It pairs especially well with grilled mushrooms, chicken, beef or roasted veg.
Dip for chips, wedges, or veggie sticks – Perfect for entertaining. The sweet umami and smooth texture complement crispy or crunchy snacks beautifully.
Drizzle over grilled vegetables or seafood – It enhances the natural sweetness of roasted carrots, eggplant, or zucchini. Try it with prawns or grilled fish for a gourmet twist.
Serve with roasted potatoes or sweet potato fries – These earthy flavours are a match made in heaven. Add a sprinkle of herbs or chilli flakes on top.
Add to nourish bowls or poke bowls – A small spoonful goes a long way in bringing all the elements together with creamy, balanced flavour.

Serving Ideas for Black Garlic Aioli

Storage & Shelf Life of Homemade Aioli

Homemade black garlic aioli is best enjoyed fresh, but with proper storage, it can last a few days.

Refrigeration is essential – Store your aioli in an airtight container or clean glass jar in the fridge.
Use within 3–5 days – For the best flavour, texture, and food safety, consume it within this time. Since it contains no preservatives, it won’t last as long as store-bought versions.
Don’t freeze it – Freezing changes the texture, causing it to split or become watery when thawed.
Keep it clean – Always use a clean spoon when serving to avoid introducing bacteria, which can shorten its shelf life.

If your aioli changes smell, colour, or texture, it’s best to make a fresh batch. A little goes a long way—and it’s so easy to whip up again when needed.