Black garlic, if you have never heard of it, is a fantastic variation of garlic. To make black garlic you first take whole garlic bulbs and you control the humidity and low temperature in a contained environment for about a months time. Over this 30 day period the garlic ferments and the browning of the cloves is attributable to Maillard reaction. The nutritional attributes of garlic are almost doubled in every way. The flavor of the black garlic is a bit hard to describe, it has a light garlic flavor but more sweet and caramelized. It has been highly revered in the Asian culture as one have rich umami flavors. Black garlic can be found in many gourmet grocery stores or online. The sauce is two ingredients, veganaise (or mayo) and black garlic. That's it! Here is the recipe for black garlic aioli, I hope you enjoy it!