Black Aged Garlic Stock

Black (Aged) Garlic Stock

Black (Aged) Garlic Stock

Black (Aged) Garlic StockHannah Whitaker

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