Black Garlic Butter Sauce
Black garlic https://amzn.to/2ERubVV is a umami-bomb that was once rare and only seen in Asian kitchens, but is now the darling of restaurant chefs and adventurous home cooks. It is raw garlic that has been fermented and aged at a controlled warm temperature. When you chop it, it is sticky, almost tar-like, and full of slightly sweet, earthy and savory flavor, at once reminiscent of figs and rare fine balsamic. Once you try it you’ll fall in love! This mix of black garlic and butter made my knees buckle. Pour it over grilled seafood for starters (see my recipe for Black Garlic Scallops https://pitmaster.amazingribs.com/fo...-garlic-butter).
Makes. About 3/4 cup
Takes. 5 minutes
Ingredients
8 large cloves black garlic
3 ounces unsalted butter, at room temperature
1/2 teaspoon lemon zest
1/2 teaspoon Morton’s kosher salt
Method
Thoroughly peel the black garlic, then mince the cloves. It will be like a chunky-sticky paste. In a small pan, melt the butter over low heat and add the zest, black garlic, and salt. Stir to distribute the garlic bits. Serve immediately or set aside for up to 1 hour. If desired, warm through very gently to get the butter flowing again.
Black Garlic Compound Butter
This compound butter is amazing on toast, English muffins, in a baked potato, use it to fry eggs, make a beurre blanc, top a steak or a filet of fish. The flavor is delicate and complex so don’t waste it in really flavorful sauces. or just about any other way you can think of using butter.
Makes. About 1/2 cup
Takes. 5 minutes once the butter is softened
Ingredients
12 large cloves black garlic
8 ounces unsalted butter
2 pinches Morton’s kosher salt
Method
Take the butter out of the fridge and put it into a small bowl. Let it sit on the counter for an hour and come to room temp. Peel the garlic and drop the cloves into a food processor. Cut the butter into chunks and add it to the processor. Pulse on low power until it is blended thoroughly.
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