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Black garlic emulsion

This garlic emulsion is simple and stable because of the black garlic’s texture. The confitted garlic oil adds the perfect final touch to the flavour.

Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.

Makes 300g.

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Allergens and dietary requirements

  • Gluten
  • Soy
  • Vegan

Ingredients

100
g
black garlic
100
g
ketjap manis
100
g
oil of garlic confit

Scale recipe

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