How To Make Black Garlic Butter
This Black Garlic Butter is an easy compound butter that is rich, sweet, and packed with umami flavor. It’s delicious on vegetables, meat, fish, bread, and more!
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
1 stick unsalted butter (4 ounces), softened
1 ounce of Black Garlic Cloves (usually 8-9 cloves)
¼ teaspoon salt
Preparation:
Step 1: Combine all ingredients in a food processor
Step 2: Process until well mixed, scraping down the sides frequently
Step 3: Season to taste with more salt, if necessary
Step 4: Scrape into a ramekin and refrigerate for at least 2 hours to allow flavors to fully meld
Recipe Tips:
I like to pair our premium Black Garlic Cloves with a premium grass-fed butter.
The recipe can be easily scaled. I often halve it for tastings.
A small/medium-sized food processor works best, especially if the recipe is halved.
Since the Black Garlic Cloves are sticky, place them in the food processor and start and stop a few times before adding the butter cut into smaller pieces. Alternatively, slice the Black Garlic Cloves into smaller pieces and process them with the smaller pieces of butter.
If you have a large food processor, start and stop it several times to push the butter down to the bottom.
If you don’t have a food processor, mash the Black Garlic Cloves by hand in a small bowl. Then put the softened butter in a larger bowl and stir in the mashed garlic. The butter may not be as uniform as when you use a food processor, but it will be delicious.
To Store: The Black Garlic Butter will keep for up to a week in the refrigerator, or frozen for later use. The easiest way to freeze black garlic butter is to scrape the butter into a log on a piece of parchment or plastic wrap, then roll up and twist the edges to tighten the wrapper around the butter log. Freeze, then when you want to use the butter, just remove the log from the freezer and slice off a chunk.
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