Black Garlic
Slow-warmed garlic turns inky, tender, and mellow, ready to mash into dressings, sauces, spreads, and savory dishes.
Ingredients
- 2 heads of black garlic
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Directions
If you’re working with a dehydrator, cover the garlic heads tightly in plastic wrap so the moisture stays in. Wrap them again with several layers of aluminum foil, then keep them at 130 degrees F/55 degrees C until the cloves are dark and soft, about 3 weeks.