How to Make Black Garlic Oil (+ What is it | Uses | Storage)
Have you ever tried to make Black garlic oil at home?
It’s surprisingly simple! You can make it just by following a few easy steps.
Black garlic might look odd, but it is actually quite delicious and can be used in many dishes to enhance the flavours. It is similar to roasted garlic, but sweeter and a bit sticky. The making process may be very simple, but it takes time.
In this blog post, we’ll take you through what it is, how to make Black garlic oil (Sometimes called burnt garlic oil), as well as several top tips and more information as the ultimate beginner’s guide to black garlic!
What is Black Garlic Oil (Mayu)?
Black garlic oil, also known as Mayu (pronounced “mah-you”), is a Japanese condiment that is made by scorching garlic in oil. It is typically found in ramen shops next to its more commonly known cousin ra-yu (chili oil). It actually adds another layer of flavour to the broth.
The English name of oil may be a little bit misleading, because this oil is not made from black garlic. It is prepared by cooking garlic until it’s completely burnt. Hence the suitable name would be “Burnt garlic oil“.
Most people are already familiar with all the benefits and properties of garlic, among which its Antioxidant, Antiseptic, and Antibiotic powers stand out, among many others.
Experts always recommend consuming between 1 and 3 cloves of garlic a day, preferably on an empty stomach, so that the body can better absorb and metabolise all its components.
Many people avoid eating garlic in the morning breakfast due to potential digestive issues and bad breath. However, black garlic does not have the same negative effects as raw garlic. In fact, it offers multiple health benefits, up to ten times more than raw garlic.
Thanks to the natural aging process of black garlic, its visual and sensory characteristics change, transforming into a black colour and creamy texture with a flavour that has sweet notes reminiscent of truffle and licorice.
See more: How to Make Garlic-Infused Olive Oil? Find out the essential ingredients, required tools and simple steps to make this special oil at home.
How Does it Taste?
Black garlic offers a unique and complex flavour profile. It is totally different from fresh garlic and tastes like bitter burnt garlic. However, it magically transforms into a smoky, earthy, and umami-rich ingredient when added to ramen. Its complex flavour significantly enhances whatever broth you add it to.
Essential Ingredients and Tools
Before starting to make black garlic oil, you will require the following ingredients and equipment’s:
Ingredients
- 10-12 cloves of garlic sliced thin like chips (about 3 1/2 tablespoons)
- 1/4 cup of a neutral oil (e.g. vegetable, canola, grape seed oil, peanut oil)
- 1/4 cup of sesame oil
- Chili Oil (optional)
Optional ingredients
- Chili Oil (optional)
Other Variations
You can increase the flavor further just by adding scallions and ginger. Start frying the scallions first as they contain more moisture. Once they start to change their color in brown, add the ginger and/or garlic. Blend the mixture until smooth. To avoid your recipe from bitter taste, do not burn any ingredients.
Essential Equipment
- Frying Pan: A small to medium-sized saucepan or skillet is ideal.
- Heat proof bowl or Stove: For heating the oil and caramelizing the garlic.
- Blender or Food Processor: To blend the caramelized garlic with the oil.
- Bottle/jar/Airtight Container: For storing the finished oil.
Optional Equipment
- Thermometer: To monitor the temperature during the caramelization process.
- Spatula: For stirring the garlic while it’s cooking.
Remember, the key to making good black garlic oil is patience and careful monitoring of the heat.
Easy Steps to Make Black Garlic Oil (Black ramen) at Home
Step 1: Caramelize the Garlic
- Combine canola oil and thinly sliced/minced garlic in a small saucepan and cook over medium low heat until the garlic starts to brown.
- Reduce heat to low and continue cooking, stirring frequently, until garlic turns a deep, dark brown or almost black. This process can take 15 to 30 minutes depending on your stove.
Step 2: Cool the Garlic
- Temporarily remove the pan from the heat and let the caramelized garlic cool slightly.
- Now add remaining 2 cloves minced garlic and red chilis.
Step 3: Blend the Mixture
- Transfer the cooled garlic mixture to a blender or food processor and add sesame oil.
- Blend on high speed until the mixture is completely pulverized.
- Taste and add more seasoning if necessary.
Step 4: Store the Oil
- Transfer the black garlic recipe to a clean, airtight container.
Step 5: Refrigerate for Storage
- Store this special recipe in the refrigerator for up to 2 months.
Pro Tips
- For a richer flavour, consider adding a pinch of salt or a drizzle of soy sauce to the oil.
- You can also add sugar, and a pinch of salt for enhancing its flovour. (Optionally)
Is Black Garlic the same as Fermented Garlic?
Yes, it is the same. Black garlic is another name for fermented garlic. Fermentation is the process in which microorganisms (like bacteria, yeast, or mold) are converted into carbohydrates such as sugars and starches. This process changes the characteristics of food.
