Black Garlic White Miso Malt Vinegar Mayonnaise

Name: Black Garlic White Miso Malt Vinegar Mayonnaise
Total time: 5 min
Yield: 1 1/2 cup
Ingredients: 1 each egg, extra large, whole; 1 each egg, extra large, yolk; 2 tablespoon miso, white; 1 tablespoon vinegar, malt; 1 teaspoon soy sauce; 3 each Black Garlic, (available here: Peeled Black Garlic); 1/2 cup oil, olive; 1/2 cup oil, vegetable

Posted on February 4, 2016

by Sean Z. Paxton

Recipe

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. The results are a soft jelly consistency, with a sweet edge (over the classic hit of raw hot garlic pungency) of molasses, while also being full of umami. As this product is fermented, it has twice the amount of antioxidants and very nutritious.

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 complement 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: 16 ounces of Black Garlic White Miso Malt Vinegar Mayonnaise

Black Garlic White Miso Malt Vinegar Mayonnaise

An insane Umami spiked mayonnaise! Black Garlic White Miso Malt Vinegar Mayonnaise is an easy to make sauce, perfect as a spread | condiment | dip!

CourseOther
CuisineAmerican, Asian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Garlic, Mayonnaise | Aioli, Miso
Cooking MethodEmulsion

Servings	Prep Time
1 1/2 cup	5 minute

Servings	Prep Time
1 1/2 cup	5 minute

Black Garlic White Miso Malt Vinegar Mayonnaise

An insane Umami spiked mayonnaise! Black Garlic White Miso Malt Vinegar Mayonnaise is an easy to make sauce, perfect as a spread | condiment | dip!

CourseOther
CuisineAmerican, Asian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Garlic, Mayonnaise | Aioli, Miso
Cooking MethodEmulsion

Servings	Prep Time
1 1/2 cup	5 minute

Servings	Prep Time
1 1/2 cup	5 minute

Ingredients

Base Ingredients:

1 each egg, extra large, whole
1 each egg, extra large, yolk
2 tablespoon miso, white
1 tablespoon vinegar, malt
1 teaspoon soy sauce
3 each Black Garlic, available here: Peeled Black Garlic

Oil Ingredients:

1/2 cup oil, olive
1/2 cup oil, vegetable

Servings: cup

Units:

Instructions

Food Processor Directions:

In the bowl of a food processor, add the eggs, white miso (or other miso), malt vinegar, soy sauce and black garlic. 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.

Blender Directions:

In the pitcher of a blender, add the eggs, white miso (or other miso style), malt vinegar, soy sauce and black garlic. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the pitcher might need to be scraped down with a rubber spatula, depending on the size/brand of your blender.
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 blender on to a low speed 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.

The old Bowl & Whisk Directions: (AKA Old School):

In a medium sized metal bowl, add the eggs, white miso (or other miso style), malt vinegar, soy sauce and black garlic (minced). Whisk together to make a paste like consistency.
There are a few different approaches to make adding the oil, while whisking the bowl, a critical technique in initializing the emulsification. . The "I wish I had a third hand," thought rolls through your mind... To help stabilize the bowl, take a clean dish towel and unfold it to a large rectangle. Take the opposite corners, one in both hands and flip it over to spin the towel into a rope. tie the two ends together loosely to make a ring. Set it on the work space and place your bowl in the center. This will stabilize the bowl from rocking.
Another trick is to whisk only the bottom of the bowl. The more pressure on the side of the bowl will cause the bowl to rock, making it harder to get clean whisks through the mixture, when more oil can pool (if pouring the oil to fast).
The last trick is to get another person (family member, friend, room mate, significant other) to hold the bowl.
Measure out the two oils and have ready. Whisking the egg mixture, slowly, in a very fine stream, add the oil to the center of the bowl, Keep whisking as fast as you can, watching the egg mixture dissolve the oil into itself. The mixture will start to thicken the last 1/4 cup of oil. Extra large egg yolks can emulsify up to 1/2 cup of oil, per yolk. This is also when the mayonnaise will be the right consistency. The mayonnaise is done when the whisk leaves a trail of where the whisk was, like a thick custard. Using a spatula, transfer the finished mayo to a pint Mason jar (or other seal-able container with a 1 1/2 cup size) and seal with a lid. The mayo will thicken slightly more, once refrigerated.