This post may contain affiliate links. Learn more.
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.
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.
- 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.
- Peel the black garlic.
- 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.
- Add the mayo.
- 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:
- Top-notch BLT
- Turkey avocado sandwich
- Pork banh mi
Expert tips and FAQs
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.
Yes. Black garlic mayo will keep in an airtight container in the fridge for a week.
More favorite mayonnaise recipes
- Cilantro mayo
- Spicy mayo
- Homemade mayo (immersion blender or food processor)
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
Black Garlic Mayo
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
- 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.
- Mayo will keep in an airtight container in the fridge for a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
