Fermented Garlic-Mayo

Name: Fermented Garlic-Mayo
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 80 g Black Garlic; about 1 yolk (20 g) Egg Yolk; 2 tsp white wine vinegar (10 ml) White Wine Vinegar; about 1½ tsp (9 ml) Soy Sauce; about ¾ tsp (4 g) Salt; 3 Tropfen Bergfeuer Tabasco; about ¼ tsp (0.5 g) Pepper; about ¾ cup (191 ml) Olive Oil

Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.

SPREAD · FONDUE CHINOISE OR COLD MEATS

In the published recipe, this is the spread for fondue chinoise.

Caminada's fermented garlic mayo for fondue.

On the jar

FERMENTED

Method: blend
Yield: about 1¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

White Wine Vinegar 10 mlSoy Sauce 9 mlOlive Oil 191 ml

Ingredients

Black Garlic80 g
Egg Yolkabout 1 yolk (20 g)
White Wine Vinegar2 tsp white wine vinegar (10 ml)
Soy Sauceabout 1½ tsp (9 ml)
Saltabout ¾ tsp (4 g)
Tabasco3 Tropfen Bergfeuer
Pepperabout ¼ tsp (0.5 g)
Olive Oilabout ¾ cup (191 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Fermented Garlic-Mayo wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 9 stars · 1 national award

Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Originally published as Fermentierte Knobli-Mayo.

Adapted from a Andreas Caminada recipe (Andreas Caminada / GaultMillau Atelier (Fondue Chinoise)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andreas Caminada / GaultMillau Atelier (Fondue Chinoise) (published as “Fermentierte Knobli-Mayo”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar