Also known as black garlic, aged garlic is the result of a Maillard reaction: Whole heads of garlic are slowly caramelized until the cloves turn black and tacky. Aged garlic is sweet like soft caramel and complex like tamarind. Use this stock to add sweetness to a dish, to develop a marinade for meat, or to build a pan sauce.
This recipe is adapted from Rachael Mamane's book Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods (Chelsea Green Publishing 2017) and is printed with permission from the publisher.
What You Will Need
- 3 heads aged garlic
- 1⁄4 lb. (115 g) white onions, cut into small dice
- 1⁄2 lb. (225 g) leeks, cut into small dice, 1 or 2 whole leaves reserved for a bouquet garni
- 1⁄4 lb. (115 g) parsnips, cut into small dice
- 1⁄2 small fennel bulb, coarsely chopped, fronds removed
- 3 tbsp. olive oil
- 2 sprigs thyme
- 2 sprigs flat-leaf parsley
- 1 bay leaf
- 12 black peppercorns
- 1 tsp. light soy sauce or tamari
- Sea salt to taste