Using a stick blender in a tall, narrow container

1. Add Egg, then mustard, balsamic vinegar, lemon juice and zest and liquid smoke if using, to a tall, slim container or jar, that just fits the head of your stick blender, with only a few millimeters on the side.
2. Top with the oil.
3. Lower your stick blender very staight into the mix, so it covers the egg. Switch it on and do not move it for several seconds, until mayonnaise has formed around it, came up a bit on the side and isn’t moving further.
4. Gently tip the blender and pull up slowly, until all the oild is incorporated and you have a firm and stable mayonnaise.
5. Add the mashed or finely chopped fresh and black garlic and the chopped herbs, season with salt and pepper and blend again. Taste and season to your liking.

For a food processor or hand mixer:

1. If using a food processor: combine the egg (or yolks), balsamic vinegar, lemon juice, lemon zest, Dijon mustard, black garlic cloves, fresh garlic clove, liquid smoke if using, and kosher salt and pepper.
2. Process the mixture on low speed until the ingredients are well combined.
3. While the blender or food processor is running, slowly drizzle in the neutral oil. This should be done gradually to ensure the oil emulsifies with the other ingredients and creates a creamy aioli.
4. Continue blending until the mixture thickens and reaches a mayonnaise-like consistency.

Taste

1. Taste the aioli and adjust the seasoning by adding more salt if desired.
2. If using, stir in the chopped dill or tarragon and parsley for additional flavours.
3. Transfer the black garlic aioli to a jar or airtight container and refrigerate for at least 1 hour before serving to allow the flavours to meld together.