Method

• Break the egg into the bowl of a mini food processor or blender. With the motor running, slowly pour in the oil followed by the vinegar.  
• Add 2 teaspoons of Black Garlic paste to the bowl plus the salt and freshly ground black pepper. Pulse the mixture until the Black Garlic Paste is evenly distributed. Check for seasoning.

• Put the Black Garlic Mayonnaise into a serving bowl. Using a skewer swirl through the remaining teaspoon of Black Garlic paste.
• Transfer to a refrigerator as soon as possible.

To Serve: toss through a salad or use as a dip. 

Note: as this recipe contains raw egg it should not be served to infants, pregnant women, older adults and other high-risk groups such as those with a weak or compromised immune system.

Top Tip:* when making mayonnaise it is important to have all the ingredients at room temperature. The egg should not be fridge cold as it will curdle.