This black garlic butter is so easy to whip up! It's delicious generously slathered on warm fresh bread but can be used in place of regular butter to jazz up recipes too. 

Basically, make a lot and use it regularly. It'll keep in the fridge for as long as regular butter would but we challenge you to keep it there for that long. No doubt you'll find yourself reaching for it whenever possible. 

The taste is intense, slightly resembling marmite. It's a little bit liquoricish and finishes sweet. If you think it needs more salt, go for it!

The recipe is simple, the ingredient list short and you can make as much as you'd like. Just use 14 cloves of garlic to every 100g of butter.

We've used our Lewis Road Butter with Sea Salt and our Marlborough Garlic Noir. You'll also need a little bit of extra virgin olive oil and some salt (we've used sea salt flakes). 

1. In a small sauce pan add a drizzle of olive oil and black garlic. 
2. Cook on low for 2-3 minutes to soften the garlic. This helps it to emulsify with the butter. 
3. In a bowl add butter and garlic (leave the oil behind though). Mix together using a food processor or a handheld beater. Add salt to taste. 

Try it on sweet corn, roast baby carrots or use it to make garlic bread. You could also try rubbing it under the skin before roasting chicken or use to baste steak too. If you make this Black Garlic butter let us know how you use it! Pop us an email or tag us on instagram @eatthekiwi 

Enjoy!