How to Make Black Garlic Oil
My first exposure to the concept of garlic bread was extremely casual. The slices of white bread spread with margarine, sprinkled with garlic salt and toasted were not entirely authentic, but they were quite tasty and laid the foundation for the research and acceptance of garlic bread for life.
I thought I had fried garlic , but there is another, even darker and more flavorful onion to spread on bread: black garlic . Through prolonged heating under extremely specific conditions, the garlic softens, darkens and turns into the stickiest and sweetest version of itself – almost garlic candy. (It’s also pretty impractical to do it yourself, but you can find it in specialty grocery stores like Whole Foods and Asian markets.) Think of all the flavors you associate with fried garlic, eliminate the harsh ones and add some balsamic vinegar. this is the taste of black garlic.
Soft, lollipop-like cloves mix wonderfully with sauces, rice dishes and whatever is good with “regular” garlic, but – and I’m sure we all foresaw this – my favorite (buttered) black garlic delivery system is complicated deeply flavored oil.
Black Garlic Oil
Ingredients:
- A whole head of black garlic
- 8 ounces salted butter
Instructions:
Let the oil soften and warm completely to room temperature. Gently remove the cloves from the paper, leaving the stock for the stock, and place the peeled garlic in the bowl of the food processor. Cut the butter into quarters, add it to a food processor and beat until they are completely combined, scraping along the sides of the bowl as needed. Spread them on bread, sauté eggs in them, or stir in hot pasta for the finest buttered noodles you have ever had.