Black Garlic Gastrique

Garlic Gast

For an added touch of elegance to beef, chicken or salmon, this on-trend gastrique provides umami-packed flavor. By balancing the tartness of port wine and vinegar with granulated sugar and the sweet, earthiness of black garlic, this sauce brings added sophistication to your center-of-plate offering.

Black Garlic Gastrique
2 ½ Cups
Black Garlic Gastrique
  • 1 head black garlic
  • 2 cups Domino® or C&H® Granulated Sugar
  • 1 cup apple cider vinegar
  • 1 cup balsamic vinegar
  • ½ cup port wine

Step 1

Peel all the black garlic and chop into a paste.

Step 2

In a pan, mix all the ingredients and bring to a low simmer. Reduce until it has thickened into a syrup.

Step 3

Allow to cool slightly and serve over your choice of meat or fish.  Complements beef, chicken, and salmon particularly well.