Let the butter get to room temperature. Peel the garlic cloves and put this together in a food processor.
Mix it together and season with salt & freshly ground pepper.
It is nice if there are chunks of black garlic left in the butter, so you don’t have to mix it completely smooth.
- Spoon the butter onto a piece of household foil and roll into a roll. Roll it up tightly and put it in the fridge to stiffen.
I received a bulb of black garlic from Black Garlic. I used a few cloves of garlic for a rack of lamb with black garlic marinade and the rest of the bulb I used in this delicious black garlic butter. Super tasty on a steak or as we ate it on a grilled bavette.