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Butter
Black garlic butter
The first thing to make. It teaches you what the ingredient does to fat and salt, and it keeps in the fridge long enough to use on everything for a fortnight.
Method
- 01
Squeeze the cloves out of their skins into a bowl and mash them to a paste with the back of a fork.
- 02
Add the soft butter and work it through until the colour is even — it will go a deep grey-brown.
- 03
Season with salt and pepper, taste, and add thyme if you want it.
- 04
Roll in paper and chill for an hour, or use straight away while soft.
If the butter splits it was too warm. Chill it for ten minutes and beat it again.
Ingredients
- 100 g good unsalted butter, soft
- 2 cloves black garlic
- A pinch of flaky sea salt
- Black pepper
- Optional: a few thyme leaves
You will need
Whole Bulbs
€8.90