The best Aioli you’ll ever have. Black Garlic Aioli

Updated: Sep 21, 2019


The photos from this post were lost when I. moved my website to a new host. New photos coming soon!


When I think of Aioli – I think of a really big bowl of crisp fries that accompany a drink, while catching up with friends. It’s something everyone knows of and everyone tends to love (I’m always disappointed if the fries come out with none!)


The great thing about Aioli is it’s one of the more versatile sauces (or mayos) that goes with almost anything. You can buy pre-made versions –  but if you’re a bit more experimental in the kitchen (and patient) why not try making your own?


I’ve teamed up with Two Black Dogs NZ – who create outstanding New Zealand made Olive Oils, at their beautiful property in Mangawhai, Northland to create a recipe that shows off the rich and creamy flavours of their Leccino oil.

Note – the oil i’ve used from Two Black Dogs is Extra Virgin (which you wouldn’t normally use in an Aioli) so I’ve added an extra ingredient to give it a little something else –  can you guess what it is?


What you’ll need: – 1/2 a bulb of Black Garlic and 1/2 a tsp of crushed white Garlic – 2 Free Range Egg Yolks (make sure they have been in the fridge) – 1 tbl spoon of Lemon Juice – a pinch of Salt and White Pepper – 2 tbl spoons of Sour Cream – 75 mls of Olive Oil ( light/mild is better, use a neutral oil if you prefer a lighter taste) – 25 mls of Two Black Dogs Extra Virgin Olive Oil (Leccino)


In a clean bowl, wisk two Egg yolks – slowly start adding your Olive or Neutral Oil of choice. Beat by hand until it starts to thicken – once this happens you can put the last of your oil in, and speed up the pace. Add your Lemon juice, Salt and Pepper and continue to beat unit you reach a smooth consistency.


Transfer the mix into a blender, and add your two types of Garlic –  pulse 3 – 4 times on a low to mid setting. The Aioli should now be thick, but still quite smooth. Stir the sour cream through (you can add more if you would like it to be creamier)


Chill for one hour before serving.


Tip – check the used by dates on your eggs, and sour cream – this will give you an indication of how long your aioli will keep. If using neutral oils this recipe will allow you to use up to 200mls of oil, which will give you more Aioli if you require it.