📝 About This Recipe
This luxurious spread is a sophisticated evolution of traditional Toum and Aioli, blending the ancient fermentation of black garlic with the silky texture of an oil emulsion. It offers a complex profile of balsamic-sweetness, earthy molasses, and a deep savory punch from white miso that lingers beautifully on the palate. Perfect for those who crave a gourmet dip that is both avant-garde and comfortingly rich, this emulsion transforms any simple snack into a five-star experience.
🥗 Ingredients
The Flavor Base
- 10-12 cloves Black Garlic (peeled and slightly mashed)
- 2 cloves Fresh Garlic (small, germ removed for a subtle bite)
- 1 tablespoon White Miso Paste (provides depth and salt)
- 1 teaspoon Balsamic Vinegar (aged preferred to mirror the garlic sweetness)
- 1 teaspoon Dijon Mustard (acts as a secondary emulsifier)
The Emulsion
- 1 large Egg Yolk (at room temperature)
- 1 cup Neutral Oil (Grapeseed or Avocado oil work best)
- 1/4 cup Extra Virgin Olive Oil (high quality, for a peppery finish)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1-2 teaspoons Ice Water (to stabilize and lighten the texture)
Seasoning & Finish
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Chives (finely minced for garnish)
- 1 pinch Smoked Paprika (optional garnish)
👨🍳 Instructions
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1
Ensure all ingredients, especially the egg yolk and oils, are at room temperature to ensure a stable emulsion.
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2
In a food processor or high-speed blender, combine the peeled black garlic cloves, fresh garlic, white miso paste, and balsamic vinegar.
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3
Pulse the mixture until it forms a smooth, dark purple-black paste. Scrape down the sides of the bowl to ensure no chunks remain.
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4
Add the egg yolk, Dijon mustard, and lemon juice to the garlic paste. Process for 30 seconds until the mixture is fully integrated and slightly frothy.
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5
Combine the neutral oil and olive oil in a measuring cup with a pour spout.
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6
With the processor running on low-medium speed, begin adding the oil mixture literally drop by drop. This is the most critical stage for building the emulsion.
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7
Once the mixture begins to thicken and look glossy (after about 1/4 cup of oil), you can increase the flow to a very thin, steady stream.
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8
If the spread becomes too thick to move in the processor, add one teaspoon of ice water to loosen it and keep the temperature down.
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9
Continue adding the remaining oil until the spread is thick, pale charcoal in color, and holds its shape.
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10
Taste the emulsion. Add kosher salt and freshly cracked black pepper as needed, keeping in mind the miso already provides some salinity.
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11
Pulse one last time to incorporate seasonings. The final texture should be similar to a thick mayonnaise or softened butter.
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12
Transfer the spread to a glass jar or serving bowl. Garnish with minced chives and a tiny dusting of smoked paprika for visual contrast.
💡 Chef's Tips
Always use a neutral oil as the base; using 100% olive oil can result in a bitter taste due to the high-speed blades oxidizing the oil. If the emulsion breaks (separates), whisk a fresh egg yolk in a separate bowl and slowly whisk the broken mixture into it. Black garlic is much softer than regular garlic; if you don't have a blender, you can make this by hand using a mortar and pestle for a more rustic texture. Let the spread chill in the refrigerator for at least 30 minutes before serving to allow the complex flavors to meld and the texture to firm up.
🍽️ Serving Suggestions
Slather onto toasted sourdough bread topped with blistered cherry tomatoes. Serve as a dip for roasted fingerling potatoes or grilled asparagus spears. Use as a gourmet condiment for a Wagyu beef burger or a seared portobello mushroom sandwich. Pair with a glass of bold, oaky Chardonnay or a dry Sparkling Rosé to cut through the richness. Thin with a little extra lemon juice and water to create a stunning dressing for a kale and farro salad.