up2in2

Patron

Cook it down, strain it, and you've got a really nice sauce for chicken. From Chef Annie Pettry

It's really good as a sauce for roast chicken or lamb. From chef Jon Bignelli.
Chef Alex Figura says,” Black garlic goes really well with lamb, yogurt, and shellfish dishes that have dairy in them. Or make a vinaigrette out of it like you would for mushrooms with sherry vinegar, a little soy (you won't need salt at all), a neutral oil, some Dijon mustard, and black garlic. It's so great with a mushroom salad of any sort, and there's so much richness and intensity in flavor that the salad can become a main course. I'd pair it with something bright and acidic, like strawberries or raspberries, to cut through the force of the mushrooms and garlic.”