Special Sauce and Black Garlic Aioli

I recently found myself in possession of an extra pound of ground beef. Said beef was supposed to be defrosted in time for Superbowl Sunday chili, but alas, I got a bit absentminded and it remained in the freezer until this past Friday when it was decided that the weekend would be full of burger eating and burger sauce creating. Do I feel bad about eating a burger on Saturday, followed by another burger on Sunday? Yes, I do. But it’s all good. I’ve been getting to back in touch with my good old friends, the kettlebells, down the hall in our building’s gym – and besides, I’m of the mindset that anything goes on the weekends.

So, for Saturday’s burger I had originally planned to mix up Sean Brock’s Special Sauce from Husk. This idea went out the window pretty quickly as I didn’t prep the Husk hot sauce ahead of time and I did not have pepper vinegar on hand. I also happen to frown upon bread and butter pickles and I couldn’t imagine buying a whole jar. I decided to create a sort of poor man’s version and honestly, the results were quite yummy, if I do say so myself.

On Sunday the husband and I went in a different, more savory, direction. We were inspired by one of our favorite TV shows, Bob’s Burgers, and the announcement that a cookbook by a super-fan is in the works. But instead of recreating the “Bet It All On Black Garlic Burger” topping for topping, we decided to whip up some black garlic aioli and paired it with some greens, Swiss cheese, and yellow onion. It was our first time working with black garlic and we’re already hooked. This week we’re going to infuse some oil with the leftovers.

Note: the stars of this show are the burger sauces, so we kept the ¼ lb patties simple with just a bit of salt and pepper. I’m also limiting this post to just instructions for the sauces, but if you’re interested in our usual method of burger pan frying, click here.


Grocery List
Special Sauce
(Enough for 4—6 burgers)
3 tablespoons Duke’s Mayonnaise
2 tablespoon yellow mustard
1 tablespoon ketchup
1 large pickle, diced
Handful of pickled jalapeños, diced
½ teaspoon lemon juice
½ teaspoon white vinegar
A few dashes of hot sauce (my favorite is this habanero hot sauce)
Kosher salt and freshly ground black pepper to taste

Processed with VSCOcam with f2 preset

Black Garlic Aioli
3-4 black garlic cloves
1 large egg yolk
¼ cup olive oil
3 tablespoons vegetable or flaxseed oil
½ teaspoon Dijon mustard
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset


How To
Special Sauce
Mix all of the ingredients together in a bowl. Taste and make adjustments to your liking if necessary. Cover, and refrigerate for at least an hour so the flavors meld. The sauce will keep for up to 5 days.

Processed with VSCOcam with f2 preset

Black Garlic Aioli
Mash the black garlic with a dash of salt using a mortar and pestle. In a bowl, whisk together the egg yolk, lemon juice, and mustard. Slowly add the oils to the mixture, whisking constantly until the mixture is emulsified. Finally, add the garlic paste and season with a bit of salt and pepper. Cover and place in the refrigerator until ready for use. The aioli will keep for up to 3 days.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

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