Black Garlic Butter

• 1 cup unsalted butter (2 sticks, softened)
• 1½ ounces black garlic cloves (about 12–15 cloves, peeled)
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper (coarse, freshly ground)
• 1 teaspoon lemon zest
• 1 teaspoon balsamic glaze
• 1 tablespoon chives (thinly sliced, optional)

Optional Finish

• flaky sea salt
• extra black pepper
• chives (thinly sliced)

Instructions

1. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
2. Make the Black Garlic Paste: Add the black garlic cloves and fine sea salt to a cutting board or small bowl. Mash with a fork, mortar and pestle, or the side of a knife until smooth and paste-like.1½ oz black garlic cloves, ½ tsp sea salt
3. Mix the Butter: Add the softened butter to a mixing bowl. Add the black garlic paste, black pepper, lemon zest, balsamic glaze, and chives if using. Mix with a rubber spatula until evenly combined.softened butter, black garlic paste, ½ tsp black pepper, 1 tsp lemon zest, 1 tsp balsamic glaze, 1 tbsp chives
4. Smooth the Texture: For a smoother butter, pulse the mixture briefly in a mini food processor, scraping down the sides as needed.black garlic butter
5. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.finished black garlic butter
6. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled black garlic butter
7. Slice and Serve: Slice into rounds or scoop onto hot steak, chicken, fish, mushrooms, roasted vegetables, baked potatoes, pasta, rice, or warm bread. Finish with flaky sea salt, extra black pepper, or chives if desired.black garlic butter, flaky sea salt, black pepper, chives