Black Garlic Butter

This is a recipe that I first learned at one of my favorite restaurants I have worked at, to this day. It is so simple and the hardest part about it is finding the ingredients! Have you ever had black garlic? The only way I can describe it is fudgy, sweet, and delicious. I can eat it plain, really. I find myself always having some in my fridge these days. I’m not complaining. It is perfect for your holiday charcuterie board, to spread on little holiday canapes, or to put on pancakes…seriously. I hope you’ll give it a try! Feel free to cut down this recipe by a little if you’d like! I always like to have a bunch on hand though :)

What you’ll need:

• 16 oz butter (4 sticks or 1lb) - room temperature

• 5 to 8 cloves of black garlic, peeled and chopped into a rough paste (the garlic is super soft so this should be easy peasy).

• Some salt

What you’ll do:

Add the room temperature butter to a mixer with the paddle attachment or a food processor. Whip on high until the butter about doubles in size and is whipped and fluffy. Start by adding in the 5 cloves of chopped black garlic and mix again until combined. Taste for seasoning and add salt if necessary. Add the last 3 cloves of black garlic if you would like more of that flavor. Keep in an airtight container in the refrigerator for up to one month but the faster you enjoy it, the better it will be :)