Schwarze Knoblauchmayonnaise

Name: Schwarze Knoblauchmayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (420 ml)
Cuisine: American
Ingredients: 60 g schwarzer Knoblauch Black Garlic; 50 g Knoblauchöl Garlic Oil; 100 g Geflügelfond Chicken Stock; 10 g Limettensaft Lime Juice; 20 g Sepiatinte Squid Ink; 200 g Sonnenblumenöl Sunflower Oil; Salz (2 g) Salt; Pfeffer (0.5 g) Pepper; Xanthan (0.3 g) Xanthan

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

Schwarze Knoblauchmayonnaise from a starred kitchen.

Ratio

Garlic Oil 55 mlChicken Stock 100 mlLime Juice 10 mlSunflower Oil 220 ml

Ingredients

Black Garlic — 60 g schwarzer Knoblauch
Garlic Oil — 50 g Knoblauchöl
Chicken Stock — 100 g Geflügelfond
Lime Juice — 10 g Limettensaft
Squid Ink — 20 g Sepiatinte
Sunflower Oil — 200 g Sonnenblumenöl
Salt — Salz (2 g)
Pepper — Pfeffer (0.5 g)
Xanthan — Xanthan (0.3 g)

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.

Provenance

Tristan Brandt works in Modern German at Opus / Brandt lineage; credentials include Michelin 2* (Opus / Brandt lineage).

Adapted from a Tristan Brandt recipe (Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse)).

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.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse) (published as “Schwarze Knoblauchmayonnaise”). Full citation lives in Provenance.