It takes about 40 days of continuous heating to transform regular garlic into Black Garlic.The garlic is then removed and infuse it into a 3 year old Italian Balsamic Of Modena.It is very versatile. Can be used on meats, poultry, seafood and vegetables. Of course it’s great as a salad dressing and loves tomatoes. Some say they don’t even need oil.
Add to chicken cacciatore or a pot roast. Put it in your favorite bbq sauce. Dip bread in it. I know a lady who puts it in her apple pie.A dash of Black Garlic Balsamic in New Orleans style red beans (I use Camellia brand because they do) gives it that special note. I make mine with Farmer Dave’s turkey sausage. I cook the sausage in two parts. Half I cook into smaller pieces and longer to get more crispness and fond and the other a bit more chunky. Hard to beat and it makes a lot of meals. A little Black Garlic Balsamic goes a long way. Always start with a little, you can always add more.
And as Farmer Dave says: “I love this stuff and use it on everything.”