Black garlic butter

Black garlic is made by fermenting normal heads of garlic over several weeks by means of a carefully controlled moisture and heating process. The sugars and amino acids combine to produce melanoidin, which gives the garlic its rich black colour. Black garlic is healthier than the white variety as it contains double the amount of antioxidants.

Black garlic butter

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black garlic paste



salt and pepper

Preparation method

  • Allow the butter to come up to room temperature.
  • Beat the butter in a planetary mixer until white.
  • Stir in the black garlic paste and beat until airy.
  • Season to taste with salt and pepper. 

Serving suggestions

  • As a spread for bread.
  • As a flavour enhancer in potato and vegetable purée.
  • As a flavour enhancer in vegetable dishes.
  • As a garnish or sauce on pan-fried meat or fish.

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