Black Garlic: Flavor and Uses

Black garlic is made by slowly fermenting whole bulbs of regular garlic at low heat and high humidity over several weeks. The process transforms sharp, pungent raw garlic into something entirely different: deeply sweet, mellow and rich, with notes of molasses, balsamic vinegar and umami. The cloves turn jet black and develop a soft, almost paste-like texture that blends easily into sauces and purees. In this episode, Ash uses black garlic to season a cauliflower puree and to make a finishing oil. At home, black garlic can be found in many supermarkets and specialty food shops. Try it stirred into butter, mashed potato, salad dressings or blended into aioli.