Black Garlic Sauce Recipe

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 2 tablespoons Unsalted Butter (cut into small cubes)
• 2 pieces Shallots (peeled and finely chopped)
• 5 cloves Black Garlic Cloves (soft, sweet; mashed into a paste)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Balsamic Vinegar (aged for richer flavor)
• 1 teaspoon Honey (adjust to taste)
• 1/4 cup Water or Low‑Sodium Chicken Broth (add gradually)

Instructions

1. Sauté Shallots

   Heat the olive oil and butter in a skillet over medium heat. Add the chopped shallots and sauté for 2–3 minutes, stirring frequently, until they become soft and translucent.

   Time: PT3M

   Temperature: medium

2. Prepare Black Garlic Paste

   While the shallots are cooking, mash the black garlic cloves into a smooth paste using a fork or a small food processor.

   Time: PT1M

3. Combine Base Flavors

   Add the black garlic paste to the skillet. Stir in the soy sauce, balsamic vinegar, and honey, mixing quickly for about 1 minute.

   Time: PT2M

4. Simmer and Thicken

   Pour in the water or broth a little at a time, stirring after each addition. Bring the sauce to a gentle simmer and cook for 3–4 minutes, or until it thickens to a glossy consistency.

   Time: PT4M

   Temperature: medium

5. Blend for Silkiness (Optional)

   For an ultra‑smooth, glossy texture, blend the sauce with an immersion blender for about 30 seconds.

   Time: PT2M

6. Finish and Store

   Taste the sauce and adjust salt or sweetness if needed. Let it cool slightly, then transfer to a clean jar. Store in the refrigerator for up to one week.

   Time: PT2M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

4 g

Fat

2 g

Fiber

0.2 g