Black Garlic Butter

Ingredients

• 1 Cup Peeled Black Garlic
• 1/2 Cup Beef Stock
• 1 Medium Diced Shallot
• 1 Sprig Fresh Rosemary
• 2 Sprigs Fresh Thyme
• 1 Small Bay Leaf
• 2/3 Cups Dry Red Wine
• 3/4 Pound Soft High Cream Butter
• Salt & White Pepper, to taste

Method

1. In a small sauce pot, saute the shallots and herbs until the shallots are lightly translucent and fragrant, about 2 to 5 minutes.
2. Add the stock, wine, salt, and pepper. Stir to combine and simmer over medium-low heat until reduced by two-thirds.
3. Remove from heat and strain out the herbs. Transfer the sauce to a blender, add the black garlic, and blend until smooth. Pour into a mixing bowl and allow to cool for about 4 hours.
4. Fold the softened butter into the cooled sauce until fully combined and silky smooth. Serve with steak, seafood, or spread over toasted bread.

Recipe by The Painted Olive