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What is Black Garlic? Blac garlic is garlic that has been aged until it is a deep
brownish black. The origins of black garlic are East Asian. Black garlic is made by
putting garlic in a warm, moist, controlled setting for over several weeks. The
environment has a humidity of 80 – 90% and the temperatures range from 140 –
190 degrees. There are no additives or preservatives used during this process. The
brownish-black color comes from the long-term low temperature. This is called the
Maillard reaction (this is a chemical reaction between amino acids and reducing
sugars to create melanoidins, these are the compounds which give browned food
its distinctive flavor). Think about toasted marshmallows and the browning of bread,
the browning of these foods is also a result of the Maillard reaction. (source
https://www.chemistrylearner.com/chemical-reactions/maillard-reaction)
Have fun and be creative adding black garlic to the dishes you already prepare!
The black garlic adds a sweet and malty flavor to this dressing that is delicious on
salads, potatoes, vegetables and even pasta or rice.
I) BLACK GARLIC VINAIGRETTE
INGREDIENTS
1 head black garlic (remove peel and chopped)
1 small garlic clove chopped
1 tablespoon finely chopped shallot
3 tablespoons red wine vinegar
2 teaspoons Dijon or yellow mustard
1⁄2 tablespoon maple syrup or liquid sweetener of your choice
6 tablespoons aquafaba (the liquid from a can of chickpeas/garbanzo beans)
salt and pepper to taste
INSTRUCTIONS
In a blender or food processor, combine all the ingredients and process until
smooth taste and add more salt and pepper if desired.
This vinaigrette will keep in the frig for up to one week
Adding a head of black garlic to your favorite vegan mayo recipe provides a great
umami kick that you will love! You will use this mayo on everything!
VEGAN MAYO RECIPE
Recipe from Nutrition Studies https://nutritionstudies.org/recipes/dip-spread/tofu-
mayonnaise/
INGREDIENTS
1 cup of vegan mayo
2 heads of black garlic
INSTRUCTIONS
1. Make (use) your own mayo recipe
2. Mash 2 black garlic cloves in a bowl, until a paste forms.
3. Add 1 cup of vegan mayo and mix until the black garlic is well combined.
NOTE: This mayo gets better as it sits in the fridge! I like to make it a day in
advance.
