Black Garlic Mayo

This is our go-to dip when something simple needs to feel a little special. Rich, savoury and quietly addictive, it’s made for hot, salty things — potato gems, fries, roasted vegetables — and any occasion that calls for grazing rather than formality. Put it in the middle of the table and expect it to disappear.

Ingredients

2 egg yolks

20g dijon mustard

12g lemon juice

40g cura. Black Garlic Paste

2 garlic cloves, finely chopped

300g rice bran oil, or any neutral oil

1/2 tsp onion powder

Instructions

Add the egg yolks, Dijon mustard, lemon juice, Cura. Black Garlic Paste, chopped garlic and onion powder to a food processor. Blend on high until smooth and fully combined.

With the motor running, slowly drizzle in the rice bran oil in a steady, thin stream. Take your time here, if it’s too fast the emulsion can split.

Once thick and glossy, check the texture. If it feels overly tight, add a splash of water and blend briefly to loosen.

Taste, adjust if needed, and use immediately or store chilled until ready to serve.