RECIPES

 
 

Black Garlic Butter

What you’ll need:

4oz Butter

1 Tbsp Fresh Perspective Black Garlic Paste or 3 cloves Black Garlic Bulb

Directions:

  1. Soften your butter just enough that you can mash it with a fork

  2. Add Black Garlic

  3. Mash the ingredients together until they're well incorporated but don’t over do it. (Use the picture as reference)

  4. You can either leave your black garlic butter in a small container or use a silicone butter mold to give it back its shape!

Black Garlic Honey Chili BBQ Sauce

Prep Time: 10min

INGREDIENTS:
1/2 cup Fresh Perspective Black Garlic Honey

1 1/2 tbsp Ketchup - pinch of Cinnamon - 1/8 tspn Paprika

1/4 tsp Ginger

1/2 tbsp Seasoning Salt

1/8 tsp Black Pepper

1/8 tsp Dried Oregano - 1/4 tspn Minced Garlic

1/8 cup Steak Sauce

1 tbsp Worcestershire Sauce

1/2 tbsp Mustard

1 tbsp Garlic Chili Sauce

3/4 cup Brown Sugar


Directions:

  1. Mix ingredients well

  2. Either microwave for 10 sec. intervals or heat on low over the stove until the sugar dissolves.

  3. Store in the fridge

Sun Dried Tomato & Black Garlic Ketchup

Prep Time: 20 min

INGREDIENTS:
- 1 cup Apple Juice
- 1/2 cup Sundried Tomatoes in oil
- 1/4 cup Brown Sugar
- 1/4 cup Apple Cider Vinegar
- 1/2 Yellow Onion
- 4-5 Fresh Perspective Black Garlic Cloves
- 1/8 tsp Onion Powder
- 1/8 tsp Garlic Powder
- pinch Ground Clove
- pinch Ground Ginger
- pinch Cayenne
- Salt to taste

INSTRUCTIONS:
- Add all ingredients into the blender
- Blend until everything is well incorporated and has a puree consistency
- Move to a sauce pan on Medium heat
- Let it simmer for about 15-20 minutes until most of the water has evaporated and the color darkens. Stir frequently.
- Store in the fridge

Black Garlic Honey Bourbon Marinade

Prep Time: 15 min

INGREDIENTS:
- 1/3 cup Fresh Perspective Black Garlic Honey
- 1/4 cup Bourbon
- 1/4 cup Olive Oil
- 1/2 cup Soy Sauce (or Tamari, Liquid/Coconut Aminos)
- 1 tbsp Chopped Thyme
- 1 tsp Minced White Garlic
- 1/2 tsp Black Pepper
- 1/2 tsp Red Pepper Flakes

INSTRUCTIONS:
- Mix all ingredients in a small mixing bowl
- Marinate meat or Veggies for at least 2 hours
- Grill and EAT!

Black Garlic Pho’/Ramen Broth

INGREDIENTS:
Broth:
- 3 cups Veggie/Chicken/Beef Broth
- 1 cup Water
- 3 tbsp Fresh Perspective Black Garlic Paste or 1 whole bulb of Black Garlic
- 1 tbsp Soy Sauce/Tamari
- 2 tsp Sesame Oil
- 2 tsp Fish Sauce
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Oil
Additional Ingredients:
- Your favorite Ramen or Rice Noodles
- Protein (Steak, Chicken, Egg, Tofu) - Veggies (Bok Choy, Bean Sprouts, Cilantro, Onion, Green Onion. Carrot, Jalepeno, etc.)

DIRECTIONS:
- Mix all the Broth ingredients together in a sauce pan and turn to medium heat.
- Cook your Protein
- Cook your noodles
- Add everything to a bowl and pour broth over
- I recommend adding a little Garlic Chili Sauce if you like spice.

ENJOY!

Black Garlic Aioli

Ingredients:
- 3/4 cup Mayo
- 2 tbsp Fresh Perspective Black Garlic Paste (or 5 cloves of Black Garlic)
- 1 tbsp Lemon Juice
- 1/2 tspn Salt
- 1/4 tspn Black Pepper

Directions:
- Mix all ingredients together until they're well incorporated.
- Store in a covered container, in the fridge.

You can use this, ridiculously easy, recipe on your burgers, sandwiches & wraps. You could also use it as a dipping sauce for your fries, onion rings, chips or veggies!

ENJOY!

Black Garlic Honey Balsamic Vinaigrette

Ingredients:
- 1/2 cup Olive Oil
- 4 tbsp Balsamic Vinegar
- 2 tbsp White Vinegar
- 2 tbsp Fresh Perspective Black Garlic Honey
- 3 tsp Honey Mustard
- Ground Pepper & Salt to taste
.
Directions:
- mix all the ingredients in a bowl and add salt and fresh ground pepper to taste.

ENJOY!

Salted Fudge Black Garlic Brownies

Ingredients:
- 1.5 cups Cocoa Powder
- 1 cup White Sugar
- 1 cup Brown Sugar
- 1/2 cup Chocolate Chips
- 1/2 cup Chopped Walnuts (optional)
- 3/4 cup Coconut Oil (vegetable oil will work too)
- 4 eggs
- 5-7 cloves Fresh Perspective Black Garlic
- 2 tsp Vanilla
- 1/4 tsp Salt

Directions:
- Pre-heat oven to 350 F
- Line a 9 x 13 pan with parchment paper
- Mix together sugars and oil - With a fork, mash the black garlic cloves. Just enough to get them broken up and add them to the sugar and oil mixture
- Whisk in eggs, vanilla and salt
- Mix in chocolate chips and walnuts
- Pour batter into the pan - (Optional) Bake for 10 min and remove from oven. Sprinkle coarse salt over the top and put back into the oven for 12 min.
- or just bake for 22 min and remove from the oven to cool.

ENJOY!

Black Garlic Hoisin Sauce

Ingredients:
- 4 tbsp Fresh Perspective Black Garlic Paste or 15(ish) cloves of Black Garlic
- 1/4 cup Soy Sauce or Tamari/Coconut Aminos/Liquid Aminos
- 2 tbsp Fish Sauce
- 1.5 tbsp Ginger Puree
- 1 tbsp Vinegar
- 1 tsp Chili Oil
- 2 tsp Chili Garlic Sauce

Directions:
- If you are using whole cloves, mash them with a fork until you get your desired texture
- You can add all the ingredients into a blender/food processor or you can just add all the ingredients to a bowl and mix well.

Once the sauce is made you can add it to your favorite combo of veggies/meat stir fry. You can add it while you're cooking but I prefer to add it afterwards.

ENJOY!

Black Garlic Caesar

Here’s a bold, elevated take on a classic Caesar with deep, savory black garlic flavor:

🧄 Black Garlic Caesar Dressing

Ingredients

4–5 cloves black garlic (soft, fermented)

2 anchovy fillets (or 1 tsp anchovy paste)

1 clove fresh garlic

1 tbsp Dijon mustard

1 tbsp lemon juice (fresh)

1 tsp Worcestershire sauce

1 egg yolk (or 2 tbsp mayo for no-raw-egg version)

½ cup olive oil

¼ cup finely grated Parmesan

¼ tsp black pepper

Salt to taste

1–2 tbsp water (to thin, if needed)

Instructions

Build the base:
In a bowl or blender, combine black garlic, anchovies, fresh garlic, Dijon, lemon juice, Worcestershire, and egg yolk (or mayo). Blend until smooth.

Emulsify:
Slowly drizzle in olive oil while blending continuously until thick and creamy.

Finish:
Stir in Parmesan and black pepper. Taste and adjust salt and lemon.

Adjust texture:
Add a splash of water if needed to reach your desired consistency.

Black Garlic Hummus

Here’s a rich, savory hummus that levels up the classic with deep, slightly sweet black garlic:

🧄 Black Garlic Hummus

Ingredients

1 (15 oz) can chickpeas, drained (reserve 2–3 tbsp liquid)

4–6 cloves black garlic

2 tbsp tahini

2 tbsp lemon juice (fresh)

2 tbsp olive oil (plus more for finishing)

1 small clove fresh garlic

½ tsp ground cumin

½ tsp salt (adjust to taste)

2–3 tbsp cold water or reserved chickpea liquid

Instructions

Blend base:
Add chickpeas, black garlic, tahini, lemon juice, olive oil, fresh garlic, cumin, and salt to a food processor.

Smooth it out:
Blend until mostly smooth, then slowly add cold water (or chickpea liquid) until creamy and silky.

Taste & adjust:
Add more lemon for brightness or salt as needed.

Serve:
Spread into a bowl, drizzle with olive oil, and top with cracked pepper, paprika, or fresh herbs.

Black Garlic Linguini

Here’s a rich, restaurant-worthy pasta that lets black garlic shine:

Ingredients

12 oz linguini

5–6 cloves black garlic

3 tbsp olive oil

2 tbsp butter

3 cloves fresh garlic, thinly sliced

½ tsp red pepper flakes (optional)

½ cup pasta water (reserved)

½ cup grated Parmesan

1 tbsp lemon juice

Salt & black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the pasta:
Bring salted water to a boil and cook linguini until al dente. Reserve ½ cup pasta water, then drain.

Build the flavor:
In a large pan over medium heat, add olive oil and butter. Sauté fresh garlic and red pepper flakes until fragrant (about 1 minute).

Add black garlic:
Mash the black garlic into a paste and stir into the pan. Let it melt into the oil for a deep, savory base.

Create the sauce:
Add a splash of reserved pasta water and stir to loosen into a glossy sauce.

Combine:
Add cooked linguini to the pan and toss well. Gradually add more pasta water as needed to coat evenly.

Finish:
Stir in Parmesan, lemon juice, salt, and pepper. Toss until silky and emulsified.

Serve:
Plate and top with more Parmesan, fresh parsley, and cracked black pepper.

Brussels with Toasted Almonds and Honey Glaze

Ingredients

1 lb Brussels sprouts, trimmed & halved

2 tbsp olive oil

Salt & black pepper

For the glaze:

2 tbsp black garlic honey

1 tbsp soy sauce (or tamari)

1 tbsp balsamic vinegar

1 tbsp butter

To finish:

⅓ cup sliced almonds

Optional: chili flakes or lemon zest

Instructions

Roast the sprouts:
Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Roast cut-side down for 20–25 minutes until crispy and caramelized.

Toast the almonds:
In a dry pan over medium heat, toast sliced almonds until golden and fragrant (2–3 minutes). Set aside.

Make the glaze:
In a small pan, melt butter. Add the black garlic honey, soy sauce, and balsamic vinegar. Stir and simmer for 2–3 minutes until glossy and slightly thickened.

Glaze & toss:
Add roasted Brussels sprouts to the pan and toss to coat evenly in the glaze.

Finish:
Transfer to a serving dish and top with toasted almonds. Add chili flakes or lemon zest if desired.

Black Garlic Mac

Here’s a rich, indulgent twist on classic mac & cheese with deep, savory black garlic:

Ingredients

12 oz elbow macaroni (or pasta of choice)

2 tbsp butter

2 tbsp flour

2 cups milk (warm)

4–5 cloves black garlic, mashed into a paste

1 tsp Dijon mustard

½ tsp smoked paprika

2 cups shredded sharp cheddar

½ cup grated Parmesan

Salt & black pepper to taste

Optional topping:

½ cup panko breadcrumbs

1 tbsp butter (melted)

Instructions

Cook the pasta:
Boil pasta in salted water until al dente. Drain and set aside.

Make the roux:
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until lightly golden.

Build the sauce:
Slowly whisk in warm milk until smooth. Simmer until slightly thickened.

Add black garlic:
Stir in mashed black garlic, Dijon, and smoked paprika. Let it melt into the sauce for deep flavor.

Add cheese:
Lower heat and stir in cheddar and Parmesan until melted and creamy. Season with salt and pepper.

Combine:
Fold in cooked pasta and mix until fully coated.