Black Garlic White Miso Malt Vinegar Mayonnaise
What is Black Garlic you might ask?
It’s a very unique product, where whole heads of one of our favorite bulbs are placed in a temperature and humidity controlled rooms and left to ferment for 3 weeks. This allows the sugars (yes garlic is actually very sweet, think roasted garlic) in garlic to transform into Black Garlic
Adding this type of garlic to the base building block White Miso Malt Vinegar Mayonnaise recipe, added an extra punch of umami and more unique flavors. This Black Garlic White Miso Malt Vinegar Mayonnaise sauce gives lots of options for the ultimate pairing and how this sauce will compliment the beer pairing. Think stout| porter| brown ale as the garlic increases in melanoidin from the fermentation process.
Try this Black Garlic White Miso Malt Vinegar Mayonnaise sauce, as you would with any mayonnaise. Try dipping your Truffle Salted Belgian Frites in it, as a spread on a sandwich or in a salad dressing!
Makes: 3 quarts of Black Garlic White Miso Malt Vinegar Mayonnaise
| Servings | Prep Time |
| 3 quart | 10 minute |
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An insane Umami spiked mayonnaise! Black Garlic White Miso Malt Vinegar Mayonnaise is an easy to make sauce, perfect as a spread | condiment | dip!
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- 8 each egg, extra large, whole
- 8 each egg, extra large, yolk
- 1 cup miso, white
- 1/2 cup vinegar, malt
- 6 teaspoon soy sauce
- 24 each Black Garlic,
- 1 tablespoon salt, kosher
- 4 cup oil, olive
- 4 cup oil, vegetable
- In the bowl of a food processor, add the eggs, white miso (or other miso), malt vinegar, soy sauce, black garlic and salt. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
- Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
- Taste the sauce; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive mayo undertone. Transfer the finish mayo to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
- If the mayonnaise breaks (broken sauce), don't throw it away and start over. Simply pour the contents of the food processor bowl into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification with restart.
