Black Garlic

What is Black Garlic?

For several weeks, black garlic is made by fermenting fresh garlic at a low temperature and high humidity. This process causes the cloves to turn black and develop a sweet and slightly tangy flavor, with hints of balsamic vinegar, molasses, and even tamarind.

The origins of black garlic are unclear, but it is believed to have been first created in Korea and is now widely used in Asian and European cuisines. It is often used as a garnish or seasoning in pasta, risotto, roasted meats, and seafood.

What are the Health Benefits of Black Garlic?

Black garlic is not only delicious but also has several potential health benefits. Due to the fermentation process, black garlic has higher concentrations of certain antioxidants and may help improve heart health, brain health, reduce inflammation, and even have anticancer properties.

In addition to its potential health benefits, black garlic is a good source of vitamins and minerals, including vitamin C, calcium, and iron.

How to Use Black Garlic in Your Restaurant?

There are many ways to use black garlic in your restaurant dishes. For flavor, it can be used as a garnish, chopped, and sprinkled over a dish. It can also be used as a seasoning in sauces, dressings, and marinades.

For a more intense flavor, try pureeing black garlic into a paste and using it as a base for dips or spreads. You can also use black garlic to infuse oils and vinegars, adding a rich and complex flavor to your dishes. Black garlic can also make an amazing garlic butter.

Black Garlic Recipes:

Black Garlic Aioli:


1/4 cup black garlic paste
1/2 cup mayonnaise
2 teaspoons lemon juice
Salt and black pepper to taste


  • Whisk together the black garlic paste, mayonnaise, and lemon juice in a small mixing bowl.
  • Season with salt and black pepper to taste.
  • Use the black garlic aioli as a dip for vegetables or as a spread on sandwiches and burgers.

Black Garlic Steak Marinade:


1/4 cup black garlic paste
1/4 cup soy sauce
2 tablespoons WC olive oil
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
2 pounds WC Beef (ribeye, sirloin, or flank)


  • Whisk together the black garlic paste, soy sauce, olive oil, honey, Worcestershire sauce, and black pepper in a mixing bowl.
  • Place the steak in a large zip-top bag and pour the marinade over the steak.
  • Seal the bag and refrigerate for at least 2 hours or overnight.
  • Preheat a grill or grill pan over high heat.
  • Remove the steak from the marinade and discard the excess marinade.
  • Grill the steak for 4-5 minutes per side for medium-rare doneness.
  • Let the steak rest for 5-10 minutes before slicing and serving.

Black Garlic Mashed Potatoes:


2 pounds potatoes, peeled and chopped
4 cloves black garlic paste
1/2 cup milk
1/4 cup unsalted butter
Salt and black pepper to taste


  • In a large pot, cover the chopped potatoes with cold water and bring them to a boil.
  • Reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
  • Drain the potatoes and return them to the pot.
  • Add the black garlic paste, milk, and unsalted butter to the pot and mash the potatoes with a potato masher or fork until smooth.
  • Season with salt and black pepper to taste and serve.

Black garlic is a versatile and delicious ingredient that can flavor your restaurant dishes uniquely. It's worth trying out in your recipes and experimenting with different ways to incorporate it into your menu.