Butter
Black garlic butter
Two cloves per 100 g of butter, mashed with sea salt. Melts over steak, new potatoes and grilled leeks.
Recipes
Six things worth making, each built around one ingredient doing most of the work.
Sauce
Balsamic-dark aioli
A teaspoon of paste per yolk gives a deep, molasses-sweet aioli with no vinegar at all.
Bread
Black garlic in the dough
Eight grams per kilo of flour. The crumb turns amber and the crust smells of caramel and allium.
Dressing
One-clove vinaigrette
A single clove replaces both mustard and sugar in a house dressing.
Grill
Lamb with black garlic glaze
Brushed on in the last minutes so the sugars catch without burning.
No cooking
On the cheese board
Whole bulbs, a hard cheese and a spoon. The easiest way to introduce it to someone.