1. Let the butter get to room temperature. Peel the garlic cloves and put this together in a food processor.

  2. Mix it together and season with salt & freshly ground pepper.

  3. It is nice if there are chunks of black garlic left in the butter, so you don’t have to mix it completely smooth.

  4. 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.

Recipe is from Culinea


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