Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. It is composed of butter and garlic mixed black garlic oil a paste. This article about French cuisine is a stub. You can help Wikipedia by expanding it.
For the plant, see Allium nigrum. Please expand the article to include this information. Further details may exist on the talk page. Black garlic is a type of aged garlic that is colored deep brown. It was first used as a food ingredient in Asian cuisine. Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. There are no additives, preservatives, or burning of any kind.
The enzymes that give fresh garlic its sharpness break down. Bacterial endophytes capable of fermentation and with a strong ability of heat resistance have been identified in common garlic and black garlic. These may have relevance to black garlic production. This section does not cite any sources. In black garlic, the garlic flavor is softened such that it almost or entirely disappears depending on the length of time it is heated. Additionally, its flavor is dependent on that of the fresh garlic that was used to make it.
Garlic with a higher sugar content produces a milder, more caramel-like flavor, whereas garlic with a low sugar content produces a sharper, somewhat more acidic flavor, similar in character to tomato paste or licorice. Black garlic can be eaten alone, on bread, or used in soups, sauces, crushed into a mayonnaise or simply tossed into a vegetable dish. A vinaigrette can be made with black garlic, sherry vinegar, soy, a neutral oil, and Dijon mustard. Its softness increases with water content.