With the deep umami and liquorice notes of Black Garlic against the lemony tang from the grated zest, this Black Garlic Butter with Lemon really shines. Add to that Dill, complementing the anise flavours and parsley, to add some fresh minerality, you have the perfect accompaniment for any meat.
Why You Want to Make This
The basic idea came of course from the large jar of Black Garlic I made and had to play with. And play with I did. I also made an incredible Sourdough Chocolate Black Garlic Bread, with notes of fresh coffee. I’m officially in love.
Black garlic is garlic that has been very slowly caramelised, using the maillard reaction to draw out all its sweetness. It has only a tiny hint of garlic flavour left, while the dominant notes are those of umami, caramel, aged balsamic and fruit. It also has a few benefits you can find here.
You can find a super easy way to make it in your rice or pressure cooker here.
Everyone needs an extra special compound butter
I don’t know about you, but I’m hooked on compound butter since my mom made her very first garlic bread for parties. It was a novelty back then (Yes, I’m that old!) or maybe it was just very new to me, but god was that good! I still love it, but have since found so many more uses for garlic and herb butter. The most famous one being my Garlic Herb Lemon Roast chicken, which you can find in its Black Garlic incarnation here.
This Black Garlic compound butter doesn’t make just roast chicken better, but is also amazing on steak or burgers. Or simply spread on some fresh sourdough bread. Can I suggest Sourdough Brioche Pretzel Buns?
Can you use fresh garlic? Sure, but once you’ve tried Black Garlic, you won’t go back to it.
But, back to the compound butter task at hand. My goal was, beside the integration of Black garlic, to have herbs that support it best. Which would be either tarragon or dill, for their anise notes, that go well with the garlic’s liquorice flavours, after you had it caramelise for weeks. (Let me know if you’d like a post describing how I made it. It’s easy. Just takes time). No fresh tarragon was anywhere to be found, so dill it was. And parsley, to add some layers to it and because parsley is always fantastic in any compound butter. The lemon zest lifts up all the flavours and adds freshness to it.
Use good quality unsalted butter here and add salt manually to it. I used Irish butter, considering I live in Ireland.
Season with salt and pepper to taste. I use kosher salt in most of my recipes, unless otherwise specified.
What to use it for
Now from the very obvious use of melting it on freshly grilled steak, you can put this on top of fresh Bread. Try it with my Wholewheat Sourdough Pretzel Buns or the Wholewheat Sourdough Sandwich bread. It’s delicious. My targeted use was a stunning Black Garlic Roast Chicken, which I first brined (the brine also included Black Garlic) and then topped my Summer Salad with. With all those incredible flavours, it barely needed any dressing.
It’s incredibly easy to make. A few seconds if you have a food processor. Just throw everything in and pulse, until you have creamy herb and garlic speckled butter. Or a few minutes by hand. Just let the butter soften a bit, then mash the Black Garlic with a fork, chop the herbs, season with salt and pepper and mix everything together until you have a homogenous mass.
Scrape every last bit out of the bowl onto a bit of clingfilm, roll and twirl both ends, to make a tight sausage form and leave to firm up in the fridge.
I actually prepared this butter 2 weeks ago and stored it in my freezer, as I was already planning the chicken. You can do the same, so you always have a super quick seasoning for an ad-hoc roast on hand. It will also keep for two weeks or so in the fridge. Or you can freeze it in slices for up to 6 months, so you always have some at hand when you feel like having steak or chicken or just some warm fresh bread spread with it.
For something sweet with black garlic, try my Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic. Sounds strange, I know, but utterly delicious. Trust me on this.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot.
Black Garlic Butter with Lemon
- 2/3 cup unsalted butter
- 4 cloves black garlic mashed
- 1 clove fresh garlic minced
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 1 teaspoon kosher salt
- Zest of 1 lemon
- 1/4 tsp freshly ground pepper
- Add all the ingredients to the small bowl of your food processor and mix until you have a smooth mass.
- Alternatively, if making by hand: In a medium-sized mixing bowl, let the unsalted butter soften at room temperature. Add all remaining ingredients to the softened butter and mix thoroughly with a fork until well combined.
- Taste the mixture and adjust the seasoning if desired.
- Once the black garlic lemon butter is well mixed, transfer it to a serving dish or roll it into a log shape using plastic wrap.
- Refrigerate for at least 1 hour to firm up the butter.
- Serve the black garlic lemon butter chilled or at room temperature.