The black garlic obsession continues… This quick and easy homemade black garlic butter gives a subtle yet rich and intense flavor to a good steak, sauteed vegetables, easy roast dinners and so much more!

a jar of homemade black garlic butter on a chopping board alongside a chunk of a crusty baguette.

What is black garlic

Black garlic is when whole fresh garlic bulbs have gone through a fermentation and aging process, by slow-heating the garlic at a constant low temperature (and regulated humidity) for at least a month. The humid environment ferments the garlic causing a Maillard reaction, where the garlic cloves turn black and sticky while reducing the pungent aroma of fresh garlic. The flavor of black garlic is not as intense as regular garlic but instead has a delicious, subtle, rich, and complex umami flavor in a black-colored clove. Personally, I just LOVE how adding just a clove adds such immense depth to a dish! Use this delicious black garlic puree wherever a recipe calls for garlic or experiment when you want an added oomph to a recipe like a slow-cooked stew or soup.

Black garlic can be found in most gourmet food stores and trust me, is totally worth it! Black garlic salt and black garlic powder are also readily available and total flavor bombs in the kitchen

Here’s what you need to get started

Cloves of black garlic
Unsalted butter, at room temperature
Sea salt and freshly ground black pepper (to taste)

The details (by hand)

Prepare the black garlic by peeling the outer papery skin of the black garlic bulb, revealing the black cloves.
Place the black garlic cloves on a cutting board and use either the back of a fork, a garlic press or a mortar and pestle to mash them into a smooth paste.
In a small bowl, combine the softened butter and the mashed black garlic and mix together until well incorporated.
Add sea salt flakes and freshly ground black pepper to taste.

The details (using a food processor)

Prepare the black garlic by peeling the outer papery skin of the black garlic bulb, revealing the black cloves.
Place the black garlic cloves and softened butter in a food processor fitted with a multipurpose blade. Pulse util the butter and garlic have combined into a smooth paste.
Add sea salt flakes and freshly ground black pepper to taste.

Storage

There are a couple of ways you can store black garlic butter. Personally, I always make a batch big enough for a mason jar. That way I can just use it over a couple of weeks and store it in the fridge. Alternatively, you can wrap it in either plastic wrap or parchment paper, and store it in a container. As long as it is sealed, this black garlic recipe will store in the fridge for up to 2 weeks.

Black garlic butter can also be frozen for up to 2 months.

a jar of homemade black garlic butter with a wooden knife stuck in the jar.

Ok, so here’s a couple of ways to use Black garlic butter

Let a spoonful melt over a juicy steak while it’s resting.

What about a black garlic roast chicken? Stuff the butter under the skin of a whole fresh chicken and roast it alongside a selection of root vegetables. A Monday night roast dinner winner!

Saute some steamed vegetables in a little back garlic butter in a frypan.

Add a little to a creamy mashed potato for a different take on a classic.

It’s a great starting point for an easy and quick pasta dish. Melt a little of the black garlic butter in a pan, toss some cooked al-dente pasta, and finish by seasoning and topping with parmesan. YUM.