Packed with deep color and intense flavor! Using creamy Black Garlic Cloves and ground Black Dehydrated Garlic. Mash the cloves and whisk ingredients together. Transforms into a deeply flavored Black Garlic Vinaigrette!
What Exactly is Black Garlic?
Black garlic is regular garlic that has been fermented by the process of low heat and time. During the fermentation process, it turns black and the garlic carmalizes and it gives the garlic a sweet, licorice taste and a fig texture.
Black Garlic Powder is the same thing, just dehydrated and processed into powder.
Products Available: Black Garlic can be purchased as fermented whole cloves, clove out of their skins, dehydrated in bulk and dehydrated chips in a grinder.
Lindon Garlic Farm sells great quality garlic products with grown garlic from their farm.
See their products, including Black Garlic here (they ship!)
Black garlic contains a significant amount of antioxidants.
How to Make an Awesome Black Garlic Vinaigrette:
I’m Using Three Type of Garlic:
- Black Garlic Cloves (out of there papers, intense flavor and CREAMY!
- Black Garlic Powder (can buy dehydrated garlic in a grinder)
- Fresh Garlic, finely grated
- To Make Black Garlic Vinaigrette:
- Mash the finely chop the black garlic cloves; mince the fresh garlic
- Add to a medium sized bowl with the vinegars and all flavoring ingredients – except the oil, whisk well to combine
- Add the oil in a steady stream, whisking – until emulsified
A classy salad you can enjoy at home! Learn how to cook and grill Fresh Artichokes and make a Delectable Vinaigrette
A special vinaigrette… enjoy!
Karen
ALSO SEE MY CATEGORY:
Salad Dressings & Vinaigrettes
Karen’s Black Garlic Vinaigrette
Equipment
- 1 medium sized bowl
- 1 wire whisk
Ingredients
- 2 cloves black garlic, which has been fermented
- 1/4 cup balsamic vinegar, (no caramel color!)
- 2 tablespoons white balsamic vinegar, can use organic apple cider vinegar
- 1 teaspoon fresh garlic, finely grated or minced
- 1/4 teaspoon dehydrated ground black garlic, (optional but love this)
- 3/4 teaspoon dijon mustard
- 1/4 teaspoon Italian seasonings
- 1/4 teaspoon pure cane sugar
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1/3 cup + 1 tablespoon extra virgin oil, can use half neutral oil
Instructions
- Mash the black garlic with the side of a chef's knife on a cutting board an then mince. Add to a medium sized bowl.Add both vinegars, garlic, ground dried black garlic, dijon mustard, Italian seasonings, sugar, sea salt and pepper. Whisk well to combine ingredients.
- Slowly add oil – whisking, until emulsified. Can add an extra tablespoon oil if too tart for your taste. Store in a clean glass container and refrigerate up to 3 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
