Black garlic sauce

Black garlic sauce

By
From
Cantina
Makes
450 ml
Photographer
Chris Middleton

This creamy sauce blends the taste of balsamic vinegar with tangy, licorice-like black garlic and sea-flavoured black squid ink. It pairs beautifully with Black bean bocoles with seared scallops, but marries well with any seafood.

Ingredients

Quantity Ingredient
50ml olive oil
2 eschalots, finely chopped
6 black garlic cloves
50ml balsamic vinegar
30g sugar
50ml squid ink
25g chipotle in adobo sauce
300ml Aïoli
sea salt, to taste

Method

  1. Heat the olive oil in a small saucepan over low heat. Cook the eschalot and garlic until softened. Add the balsamic vinegar and sugar and simmer until reduced to a syrup. Add the squid ink and chipotle and simmer for 1 minute, or until reduced to a thick sauce. Set aside to cool.
  2. Combine the cooled black sauce with the aïoli in a food processor or blender and process until smooth. Strain through a fine-mesh sieve. Season with salt.
  3. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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