If you’re looking for an easy but impactful way to elevate your cooking, look no further than black garlic butter. This versatile condiment combines the deep, caramelized sweetness of black garlic with creamy, rich butter—perfect for spreading, sautéing, or melting into anything that needs an instant flavor boost. Think of this recipe as a simple foundation upon which you can build numerous dishes, from steak to roasted vegetables, pasta, and beyond.

What Is Black Garlic?

Black garlic is essentially regular garlic that has been aged under specific heat and humidity conditions, causing the cloves to turn dark and develop a soft, jammy texture and a uniquely sweet, tangy flavor. Often described as slightly balsamic or molasses-like, black garlic has none of the sharp bite of raw garlic. This makes it incredibly versatile—and a perfect candidate for mixing into butter.

Ingredients

  • 1 head black garlic (about 50g)

  • 113g (½ cup) softened unsalted butter

  • 1 teaspoon flaky salt (or to taste)

Black garlic heads usually come with multiple cloves inside. Depending on the size of your head of black garlic, you might get anywhere between 8–10 cloves. Feel free to adjust the amount of salt to your taste preferences.

Instructions

  1. Peel the Black Garlic Cloves
    Carefully remove the papery skin from each clove. Black garlic cloves are softer and more delicate than raw garlic, so take your time and avoid squashing them too much during peeling.

  2. Mash Thoroughly
    In a small bowl, use the back of a fork to mash the black garlic until no large pieces remain. You’re looking for a paste-like consistency. This ensures the flavor is evenly distributed throughout the butter.

  3. Combine with Butter & Salt
    Add the softened butter and salt to the mashed black garlic. Stir well until the mixture is smooth and uniformly combined.

  4. Optional: Use a Food Processor
    If you prefer an even smoother texture—or if you’re making a larger batch—blend everything in a food processor. Pulse until everything is nicely incorporated.

Use & Storage

  • Use Immediately or Chill: If you like a soft, spreadable consistency, use the black garlic butter right away. Otherwise, refrigerate it for about 30 minutes to firm it up.

  • Refrigeration: This black garlic butter will keep for about 3 weeks in the fridge when stored in an airtight container.

  • Freezing: For longer storage, freeze it for up to 4 months. A great tip is to portion it into ice cube trays or small containers so you can grab exactly what you need.

Serving Suggestions

  • Steak & Meats: Dollop a spoonful on top of a hot steak or grilled chicken just before serving. The butter will melt into a luscious sauce.

  • Roasted Vegetables: Toss roasted or steamed vegetables with a bit of black garlic butter for a sweet-savory finish.

  • Pasta Dishes: Stir a tablespoon (or two) into freshly cooked pasta along with a splash of pasta water for an easy, rich sauce.

  • Bread & Crostini: Spread it over crusty bread or toast points. Top with fresh herbs or cheese for a simple but impressive appetizer.

Why You’ll Love This Recipe

  • Easy: This is a one-bowl (or one-food-processor) recipe requiring minimal effort.

  • Flavorful: Black garlic’s deep, slightly sweet flavor pairs beautifully with rich, creamy butter.

  • Versatile: From adding flair to everyday dishes to impressing dinner party guests, this butter does it all.

Whether you’re already a black garlic devotee or trying it for the first time, you’ll find that a batch of black garlic butter in your fridge opens up a world of culinary possibilities. It’s a small step that adds a big boost of flavor to nearly anything you cook.

Enjoy experimenting with this base recipe, and don’t be afraid to add your own creative touches—fresh herbs, a sprinkle of chili flakes, or a splash of lemon juice. Happy cooking!