Black garlic can be eaten as is - or is very versatile and can be used in sauces, salad dressing, paste, in a butter and even in desserts. Google has many ideas on what to do with black garlic - just do a search! Or go to our facebook page for some ideas!
Here is one idea:
Black Garlic Aioli l Great on white meats, potato's, salads...
• 4 - 5 cloves of Tasmanian Black Garlic (approx 1 whole bulb)
• sea salt, freshly ground black pepper to taste
• 1 large egg yolk - free-range
• 1 teaspoon Dijon mustard
• 285ml extra virgin olive oil
• 285ml olive oil
• lemon juice, to taste
Method: Paste the Black Garlic with a pestle and mortar (or fork). Place the egg yolk and mustard in a bowl and whisk together, then add olive oils slowly in portions. Once you've blended in a quarter of the oil, you can start to add the rest in larger amounts. When it's all blended, add the garlic and lemon juice and if you like, some of your own flavours. Season sparingly with salt and pepper, and more lemon juice if required.