If you love regular garlic, just wait until you try these black garlic recipes!
Sticky, sweet, and jet black, black garlic is taking the culinary world by storm.
This allium gets its unique color and flavor from weeks of aging.
Low temperatures and high humidity cause it to ferment until it turns, well, black.
It’s funky, sweet like molasses, and most of all, it’s unique.
Ready to see what all the fuss is about? Unlock the mystery of this allium with these 10 black garlic recipes.
Garlic and pasta go hand-in-hand. Needless to say, this is a great place to start.
Tender strips of pappardelle are the perfect serving vessel. They’re loaded with a whole three heads of black garlic.
The sauce complements the flavor rather than distracts. It has fragrant shallots, olive oil, white wine, and plenty of butter.
For a hint of freshness, add chopped chives.
If you’d rather use spaghetti, fettucini, or angel hair, those work too. You might have to adjust the cooking time.
But even those types of pasta cook fast. So you can have this on the table in 30 minutes.
Take garlic aioli to the next level with black garlic. This stuff is off the charts!
It’s umami and sweet. Yet also salty and garlicky. Most importantly, it’s tasty.
While it may sound fancy, it’s super easy. You can throw this seven-ingredient aioli together in just 5 minutes.
Be sure to slowly add the olive oil to emulsify with the egg and vinegar.
Add the black garlic and blend everything until it’s smooth and creamy.
It will last in the fridge for about 3 days. But I’m sure you’ll find plenty of uses for it.
Fries, crispy chicken strips, burgers, and grilled cheese are just a handful of ideas.
Here’s a butter you’ll want to spread on everything!
Smear it on toast, use it for searing meats, or add it to pasta.
Compound butter is a nifty trick for adding more flavor to a dish. And this black garlic butter is swoon-worthy.
It’s obviously rich. It’s also sweet and umami.
You get plenty of garlicky goodness without the pungent sharpness. All it takes is three ingredients and four easy steps.
Store it in the fridge or freeze it. Do both and you can use some now and some later.
Black garlic does wonders for red meat. Try it with skirt steak and you’ll see what I mean.
For this scrumptious meal, you turn it into a quick aioli and drizzle it on top.
The savory grilled meat paired with the sweet garlicky taste is a tantalizing combo.
The duo is so good, you don’t even need a marinade.
This aioli is extra garlicky too. It requires both regular garlic and black garlic.
You can make it completely from scratch. Or use a quality store-bought mayo to speed up the process.
Crafting the best ramen bowl tends to require a ton of ingredients. With this ramen, you can do it with less than ten.
How so, do you ask?
The secret is Immi Black Garlic Chicken Ramen. These plant-based ramen packages are chock-full of flavor.
Doctor one up with garlic, green onions, chili oil, and a jammy egg.
If you do want meat, pork belly is the best. It creates a picture-perfect ramen packed with umami to the nth degree.
Want a new sandwich spread to shake things up? Try this black garlic mayo.
Savory and creamy, it’s a simple way to elevate your sandwich game.
And, it’s beginner-friendly. All you need are two ingredients: black garlic and your favorite mayo.
Stir those two together and there you have it.
It does help to grind the garlic with a mortar and pestle. That way it melds better with the mayo.
Try it on a BLT, beef sandwich, or gourmet steak sandwich. This mayo is also fabulous with fries, burgers, and more.
Give your salad a much-needed boost with black garlic vinaigrette. This stuff is unlike anything else.
The black garlic makes it sweet and umami.
Use olive oil and red wine vinegar for the base. Then add a spoonful of Dijon for some bite.
All it needs now is a pinch of salt and pepper for proper seasoning.
Vegan, keto, paleo, and gluten-free, it’s a very diet-friendly vinaigrette for all your dressing needs.
Fix this for dinner and everyone will be more than impressed.
Borek is a Turkish savory stuffed pastry. It comes with an array of different filling options.
This one, though, is all about black garlic and lamb.
Savory, umami, minty, and spiced, it’s scrumptious.
Most pastries get a simple egg wash for shine and texture. This phyllo pastry goes a step further with a yogurt wash.
Be sure to serve it with the yogurt sauce. All the flavors and textures combined are sensational.
If you love potatoes as much as me, you need this sauce.
It’s sweet, tangy, savory, and tastes incredible drizzled on spuds.
Parboil the potatoes, then bake them in the oven. That way they turn our fork-tender and crisp.
While the oven is busy, make the sauce in a food processor. You need black garlic bulbs, balsamic, date nectar, oil, salt, and pepper.
It should be a smooth consistency, but still slightly viscous. You can use water to thin it out as needed.
Do you know what else black garlic sauce is great on? Caprese salad!
It takes the concept of balsamic glaze and kicks it up a notch.
Tangy, sweet, and umami, this thick sauce enriches all the fresh flavors.
Caprese itself doesn’t entail a ton of ingredients. So it’s important to use quality mozzarella, ripe tomatoes, and the freshest basil.
As a salad, sandwich, or appetizer, it’s great any way you serve it.
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