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Black Garlic ButterDifficulty: Easy
This is a game changing butter. It’s been only a year I have discovered black garlic. I’ve made many dishes with it. Garlic butter is one of them. I add it to fish, steaks (Mmmm.. absolutely delicious!), vegetables, sauces and many more.
Very easy to make. Requires only a few ingredients and you can keep it in the freezer until you needed for months.
This is how black garlic looks. It has a sweet distinguish taste. Garlicy, but not like fresh garlic. It has umami flavor. It’s something addicting I would say. Something out off this world! In a good way.
2 sticks of unsalted butter, room temperature
4 large black garlic heads
1/2 tsp. of salt
A pinch of black pepper
Let’s make it
- Peal and chop black garlic finely.
- Cream the butter with salt.
- Add the black garlic and mix it well. You can do it in the food processor, but then it won’t have those black garlic like a marble pieces in it. It does not affect the taste much though.
- Wrap in the plastic wrap making a log and keep in the refrigerator for 2 weeks or in the freezer up to 4 months.