Black Garlic and Dijon Mayo
Have you ever tried black garlic?? If you haven't, let me describe it to you. First of all, forget everything you know about garlic. Black garlic is a totally different ingredient, with a totally different flavor profile and applications.
It is created by keeping the whole heads of garlic for weeks at low temperatures. During this time the enzymes that give fresh garlic its sharpness break down.
This happens through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Black garlic has a soft, slightly chewy texture and a sweet and tangy flavor. It's described as tasting like many things: figs, dates, molasses, balsamic, beef bouillon.
I found it tasted a lot like very aged balsamic vinegar, and dates.
It adds a great umami flavor to dishes. I love to add it to risotto, baked in bread or focaccia, in pasta dough, salad dressings, mayo, so many uses!
I made a delicious, easy mayo that I used with my beef dip sandwich with caramelized onions. It was perfect! It also tasted amazing with yam fries!
🧄1/4 cup mayo (I used Kewpie)
🧄2 Tbs dijon mustard
🧄2-3 black garlic cloves
🧄A few thyme leaves
Mix together and enjoy!