Charred Onion and Black Garlic Aioli
1 whole egg
10g Chinkiang Vinegar (Chinese Black Vinegar)
20g (6-8 cloves) black garlic
½ an onion
300g sunflower or grapeseed oil
10g edible activated charcoal (optional)
Slice onions thinly and use 50g oil to caramelize on high heat. Move constantly and pull off heat when the edges start to turn dark brown or black. Allow to cool in the fridge for 30 minutes, or up to 2 hours.
Place all ingredients in a blender except the remaining oil. Blitz on high until smooth, then drizzle in oil until a thick emulsion has formed. Adjust seasoning to your preference. Remove from heat and use immediately or place in an airtight container in your fridge for up to 3 days.
This recipe makes an excellent compliment to our bake at home rolls.