Black Garlic Aioli

Something kind of magical happens when a head of garlic is aged in a controlled warm, humid environment for a few weeks. Instead of the sharp, stinging bite of raw garlic, the flavor transforms to deeply savory with a sweet undertone, like molasses or balsamic, and the color turns from snow white to jet black.

That unique flavor is captured here in this smooth, charcoal-colored aioli (which is like a fancy mayonnaise). It’ll take your sandwiches, burgers, and cooked veggies to the next level. French fries count as veggies, for the record.