Recipes
Black Garlic Butter
What you’ll need:
- 1 Stick of your favorite butter
- 1 Tbsp of Fresh Perspective Black Garlic Paste or 3 cloves from a Black Garlic Bulb
Directions:
- Soften your butter just enough that you can mash it with a fork
- Add Black Garlic
- Mash the ingredients together until they're well incorporated but don’t over do it. (Use the picture as reference)
- You can either leave your black garlic butter in a small container or use a silicone butter mold to give it back its shape!
- ENJOY!
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
- pinch of Ginger
- 1/2 tbsp Seasoning Salt
- 1/8 tspn Black Pepper
- 1/8 tspn 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
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INSTRUCTIONS:
- Mix ingredients well
- Either microwave for 10 sec. intervals or heat on low over the stove until the sugar dissolves.
- Store in the fridge
Great with any meat and even roasted veggies!
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
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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.