Preparation

Black garlic is regular garlic that's been aged under controlled heat and humidity until it turns black, sweet, and tastes like balsamic molasses had a baby with umami. Combining it with miso and caramel creates a sauce that exists in the liminal space between dessert and condiment—and honestly, we're here for it.

Preparation

1. Mash black garlic cloves into a smooth paste using a mortar and pestle or the back of a spoon.
2. In a heavy-bottomed saucepan, heat sugar over medium heat without stirring until it melts and turns amber.
3. Remove from heat and carefully whisk in butter (it will bubble violently).
4. Once butter is incorporated, slowly add cream while whisking constantly.
5. Return to low heat and whisk in black garlic paste, miso, salt, and vinegar.
6. Simmer for 2-3 minutes until smooth and glossy.
7. Let cool slightly before using. The sauce thickens as it cools.

Serving suggestions: Drizzle over vanilla ice cream, use as a glaze for roasted carrots, or spread on toast with ricotta. One adventurous rebel at our test kitchen put it on popcorn and achieved enlightenment.

Store in the refrigerator for up to 2 weeks, though it's never lasted that long in our kitchen.