A compound Black Garlic Butter is full of umami flavor and makes a really easy sauce when you have no time. Delicately flavored with sage, it sits on that delicious line between sweet and savory, so it works with various main dishes. Plus, it comes together in no time!
Fat absorbs flavor, so adding spices like black garlic to butter to make compound butters is the perfect way to get maximum taste from your meal. Black garlic butter tastes amazing on roast chicken, pasta, red meats, and more. Or, scoop it up onto baguette.
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🛒 Ingredients
You will need to find black garlic for this recipe, which isn't always readily available but well worth the hunt!
- Unsalted butter: This is the base of your black garlic butter recipe and must be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
- Black garlic: This specialty food is not technically fermented, but is often referred to as such. It is made by placing garlic into a humid, low-heat environment for a long period of time. The Maillard reaction is what causes the sticky, dark brown color.
- Sage: This is a classic flavor pairing for black garlic, and adds the most delicious undertones.
- Parsley: A great team player of a herb, a small amount just brightens the recipe.
- Lemon zest: This enhances all the flavors.
- Salt - Never skip salt; it is a flavor enhancer and brings everything out.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make black garlic butter.
👩🏼🍳 Instructions
Pick the sage leaves off the stem and roughly chop. Peel the black garlic
Place cubes of softened butter into a food processor with the black garlic cloves, sage, parsley, lemon zest, and salt. Season with salt and blend to a smooth consistency.
Either serve black garlic butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.
Top tip
You need to work with very soft butter. Butter takes around an hour to soften properly out of the fridge. It is ready when you press a finger into it, and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.
🍽 How to serve
I like to serve black garlic butter with pasta, melted and spooned over some ravioli, for example.
It also tastes delicious when basted over steak, or served with roast chicken.
I often pipe compound butter using a star nozzle tip to create a bit of visual interest on a butter dish or bread board!
🍷Wine Pairing
Smoky and intense black garlic can be hard to wine pair, and this will depend on what you are serving it with. A Pinot Noir would work well with roast chicken and black garlic butter, for example.
🥣 Equipment
I use a mini food processor to blend compound butter. But make sure the butter is softened first!
❄️ Storage and Freezing
Store black garlic and sage butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.
Other compound butter recipes
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Black Garlic Butter
Equipment
Ingredients
- 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
- 6 cloves Black garlic
- 2 tablespoon Sage (fresh)
- 1 tablespoon Parsley (fresh)
- ½ teaspoon Lemon zest
- ½ teaspoon Flaky salt
Instructions
- Cut the butter into cubes and allow it to come to room temperature.
- Place the softened butter with the black garlic cloves, sage, parsley, lemon zest, and salt into a food processor and blend until smooth.
- Serve immediately, or place the black garlic butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
- Place upright in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.
Notes
Nutrition
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