Have you tried black garlic butter?
Have you tried black garlic butter? is a easy American recipe that serves 6. 100 calories per serving. Recipe by Turnip Todd (Good Food & Growing Mushrooms) on YouTube.
Prep: 24 hrs 27 min | Cook: PT0M | Total: 25 hrs 12 min
Cost: $3.30 total, $0.55 per serving
Ingredients
- 1 cup Unsalted Butter (softened, cut into cubes)
- 4 cloves Black Garlic (dehydrated and blended into a fine powder)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Kosher Salt (optional, to taste)
Instructions
Dehydrate Black Garlic
Place whole black garlic cloves in a dehydrator at 115°F (46°C) for at least 24 hours until they become dry and crumbly. If using an oven, set to the lowest setting (around 170°F/77°C) and dry for 2–3 hours, checking frequently to avoid burning.
Time: PT24H
Temperature: 115°F
Blend Dehydrated Garlic
Transfer the dried cloves to the food processor and pulse until a fine, sand‑like powder forms. Scrape down the sides as needed.
Time: PT5M
Soften Butter
Cut the unsalted butter into 1‑inch cubes and let sit at room temperature for about 15 minutes until easily pliable.
Time: PT15M
Whip Garlic Butter
In the mixing bowl, combine the softened butter with the black garlic powder. Using a hand mixer on medium speed, whip for 5 minutes until the mixture is light, airy, and fully incorporated.
Time: PT5M
Add Parsley
Fold the chopped parsley (and optional salt) into the whipped butter using a spatula. Mix just until evenly distributed.
Time: PT2M
Refrigerate Butter
Transfer the butter to a parchment‑lined container or roll it into a log using parchment paper. Smooth the surface, seal, and refrigerate for at least 30 minutes to firm up before serving.
Time: PT30M
Nutrition Facts
- Calories
- 100
- Protein
- 0.1g
- Carbohydrates
- 0.1g
- Fat
- 11g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (use only if dairy‑free)
- Instead of Black Garlic: Regular roasted garlic (different flavor)
- Instead of Fresh Parsley: Cilantro, Chives
- Instead of Kosher Salt: Sea salt
Equipment Needed
- Dehydrator
- Food Processor
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
Critical Steps — Do Not Skip
- Properly dehydrate black garlic to avoid a gummy texture.
- Whip the butter long enough to incorporate air and achieve a smooth consistency.
Chef Tips from the Video
- For an extra burst of flavor, add a pinch of smoked paprika or a few drops of lemon juice.
- Roll the butter in parchment and slice thin rounds for elegant serving on grilled steak.
Troubleshooting
Butter is too soft after mixing.
Return the bowl to the refrigerator for 10‑15 minutes, then finish whipping.
Black garlic remains gummy after dehydration.
Extend dehydration time or increase temperature slightly; ensure cloves are fully dry before blending.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a sealed bag for up to 3 months; thaw in the refrigerator before use.
Room temperature: Not recommended; butter may spoil.
Make-Ahead Tips
- The butter can be made up to a week ahead and kept refrigerated.
- For longer storage, portion the butter into small logs and freeze; thaw overnight in the fridge.
Frequently Asked Questions
What is the cultural significance and history of black garlic butter in American cuisine?
Black garlic butter blends traditional American herb butter with the Asian‑derived ingredient black garlic, a fermented form of regular garlic that gained popularity in the U.S. during the last decade for its sweet, umami flavor. It reflects the modern fusion trend of incorporating global ingredients into classic home‑cooking staples.
What are the traditional regional variations of garlic butter in the United States?
In the U.S., garlic butter varies from simple garlic‑salt mixes used on seafood to herb‑laden versions with parsley, chives, or dill. Some Southern recipes add a touch of Cajun seasoning, while Pacific Northwest cooks may incorporate fresh herbs like rosemary or thyme.
How is black garlic butter traditionally served in American households?
It is most often chilled, sliced, and placed on hot toast, melted over grilled steaks, tossed with roasted vegetables, or used as a dip for bread and crackers. The buttery richness pairs well with both sweet and savory dishes.
What occasions or celebrations is black garlic butter commonly associated with in American culture?
While not tied to a specific holiday, black garlic butter is popular at weekend brunches, backyard barbecues, and dinner parties where a gourmet touch is desired. Its striking dark color also makes it a conversation starter at potlucks.
What other American dishes pair well with black garlic parsley butter?
It pairs beautifully with grilled ribeye steak, roasted chicken, baked potatoes, sautéed green beans, and even melted over corn on the cob. It also works as a luxurious spread for artisan breads.
What makes black garlic butter special compared to regular garlic butter?
Black garlic provides a deep, caramel‑like sweetness and less sharp bite than raw garlic, giving the butter a mellow, umami‑rich profile. The combination with fresh parsley adds brightness, creating a balanced spread that’s both sweet and herbaceous.
What are the most common mistakes to avoid when making black garlic butter?
Common errors include under‑drying the black garlic, which leaves a gummy texture, and over‑whipping the butter, which can cause it to separate. Also, adding too much salt can mask the subtle sweetness of the black garlic.
Why does this recipe use a dehydrator instead of simply chopping fresh black garlic?
Dehydrating removes excess moisture that makes black garlic gummy, allowing it to be ground into a fine powder that blends smoothly into butter. Fresh black garlic contains more water and can create a grainy, wet butter if not dried first.
Can I make black garlic butter ahead of time and how should I store it?
Yes, you can prepare the butter up to a week in advance. Keep it in an airtight container in the refrigerator; for longer storage, wrap tightly in parchment and freeze for up to three months.
What texture and appearance should I look for when the butter is finished?
The butter should be light and airy, with a smooth, pale‑gold color speckled with bright green parsley. No visible lumps of garlic powder should remain, and the mixture should hold its shape when chilled.
How do I know when the black garlic is fully dehydrated?
Fully dehydrated black garlic feels dry to the touch and crumbles easily when pressed. If any moisture remains, the cloves will feel tacky and may clump when blended.
What does the YouTube channel Turnip Todd specialize in?
The YouTube channel Turnip Todd (Good Food & Growing Mushrooms) focuses on mushroom cultivation, foraging, and creative cooking recipes that highlight mushrooms and other seasonal ingredients.
How does the YouTube channel Turnip Todd's approach to cooking differ from other food channels?
Turnip Todd blends practical growing tips with culinary demonstrations, often using home‑grown or foraged ingredients. The channel emphasizes sustainability, detailed step‑by‑step guidance, and a relaxed, garden‑centric vibe unlike many studio‑based cooking channels.
Last updated: September 2, 2026
