Recipes, re-invented from cooking shows
Black Garlic Ketchup
Prep. Time:
Baking Time:
Total Time:
10 mins
10 mins
20 mins
Serves:
Enough for 6
word
Ingredients
100 g black garlic cloves, peeled 150 ml water 2 tsp light soy sauce 2 tsp caster sugar 2 tsp rice wine vinegar 50 ml olive oil
Method
Put the black garlic in a pan with the water and bring to a simmer. Cook until the garlic is soft (about 10 minutes).
Drain the garlic, then blitz with the soy sauce, sugar and vinegar.
Blend until smooth, adding a little water if needed, then slowly drizzle in the oil with the motor running to emulsify.
Instructions
Put the black garlic in a pan with the water and bring to a simmer. Cook until the garlic is soft (about 10 minutes).
Drain the garlic, then blitz with the soy sauce, sugar and vinegar.
Blend until smooth, adding a little water if needed, then slowly drizzle in the oil with the motor running to emulsify.
Heading 5
Ingredients
100 g black garlic cloves, peeled
150 ml water
2 tsp light soy sauce
2 tsp caster sugar
2 tsp rice wine vinegar
50 ml olive oil
Comments, or questions, for this recipe
Hello. Thanks for sharing your experiment. This does not need refrigeration. It'll keep just fine in a jar or a squeeze bottle. This is exactly the sort of thing that I'd love you to share with our Facebook group, so if you feel like it, you can join at the top of the page! Jo
Jo
Jun 16, 2026
I made this black garlic sauce and added a few extra items. Small amount of fresh ginger, balsamic vinegar, marmite, and salt. My question is, does this need refrigeration, or is it safe to leave out due to the vinegars? c vinegar, marmite, and salt. My question is, does this sauce require refigeratio
G Flory
Jun 16, 2026
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