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Black garlic mayo is a simple two-ingredient recipe with a flavor that’s anything but simple. Find this super-savory, slightly sweet garlic at specialty stores or through the link below.

black garlic mayo on rye toast with tomato slices
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Why we love this recipe

A great sauce makes all the difference, don’t you think? There’s no quicker, easier example of that phenomenon than black garlic mayo — the two-ingredient spread that will change your…sandwich. This recipe:

  • Harnesses the complexity of black garlic into an easy, adaptable spread
  • Takes less than five minutes to make
  • Is all you need to make a great slice of sourdough and a summer tomato into a complete, satisfying meal

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients
  • Black garlic is regular garlic that’s been aged by keeping it at about 140°F in a well-hydrated environment for at least three to four weeks. The black color, tender texture, and accompanying balance of umami and sweetness, come from the Maillard reaction (the same process that results in seared steaks and browned cookies). If you can’t find black garlic locally, you can buy it here.
  • You can use a good-quality supermarket mayo, an easy homemade version, or my favorite, extra-savory option: Kewpie mayo. This Japanese brand is creamier, tangier, and more umami-fied than its American counterpart. Or, to make this recipe vegan, you can use your favorite vegan mayo.

How to make it

Here’s an overview of what you’ll do to make black garlic mayo. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Peel the black garlic.
  2. Mash the garlic. You can do this with a mortar and pestle, with the side of a chef’s knife, or in a small food processor.
  3. Add the mayo.
  4. Mix until smooth and well-incorporated. That’s it!

How to use it

You can swap in this recipe in many of the places you’d use regular mayo, when you want a little extra nuance and depth of flavor. Try it on a:

Expert tips and FAQs

Can I make my own black garlic?

Technically, you can, yes. I haven’t done it myself, so I’m not an expert. You just need a reliable way of keeping whole heads of garlic at about 140°F for a very long period of time, and well hydrated. There’s plenty of information online about using a sous vide cooker, dehydrator, slow cooker, or rice cooker to do it.

Can I make this recipe in advance? What about leftovers?

Yes. Black garlic mayo will keep in an airtight container in the fridge for a week.

More favorite mayonnaise recipes

black garlic mayo in a mortar and pestle

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black garlic mayo on rye toast with tomato slices
4.63 from 37 votes

Black Garlic Mayo

By Carolyn Gratzer Cope
Black garlic is an absolute umami dream come true. Add it to mayo for a terrific condiment that will kick up any simple sandwich.
Prep: 5 minutes
Total: 5 minutes
Servings: 0.5 cup
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Ingredients 

  • 2 cloves black garlic
  • ½ cup (112 grams) mayonnaise

Instructions 

  • Use a mortar and pestle, the side of a chef’s knife, or a fork to mash the garlic to a paste. Stir well into the mayo. Spread onto any sandwich that could use a little kick. A good old summer tomato sandwich schmeared with this stuff is BOMB.

Notes

  1. Black garlic is regular garlic that's been aged by keeping it at about 140°F in a well-hydrated environment for at least three to four weeks. The black color, tender texture, and accompanying balance of umami and sweetness, come from the Maillard reaction (the same process that results in seared steaks and browned cookies). If you can't find black garlic locally, you can buy it here.
  2. You can use a good-quality supermarket mayo, an easy homemade version, or my favorite, extra-savory option: Kewpie mayo. This Japanese brand is creamier, tangier, and more umami-fied than its American counterpart. Or, to make this recipe vegan, you can use your favorite vegan mayo.
  3. Mayo will keep in an airtight container in the fridge for a week.

Nutrition

Serving: 1tablespoon, Calories: 95kcal, Carbohydrates: 0.3g, Protein: 0.2g, Fat: 10.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sauces and Condiments
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

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Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.63 from 37 votes (37 ratings without comment)

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