Black Garlic Mayo
Black garlic is an absolute umami dream come true. Add it to mayo for a terrific condiment that will kick up any simple sandwich.
Calories: 95kcal
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
Serving: 1tablespoon | Calories: 95kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 10.3g