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Black garlic is made by fermenting fresh garlic in an oven under controlled conditions. In this process, the white garlic is heated for four weeks or more at a moderate temperature with high humidity. The heating changes the colour and taste of the garlic. It resembles caramelizing, but in reality it is done by the so-called maillard reaction: a chemical reaction between reducing sugars and amino acids that results in the production of melanodin. This is where the dark colour of the black garlic comes from.

The Black Garlic Sauce can be used directly as a finishing sauce and is delicious with, for example, grilled beef, firm whitefish, roasted potato or pasta (salad).

  • mayonnaise (rapeseed oil, water, vinegar, egg yolk, sugar, salt, mustard seed, antioxidant: rosemary extract, preservative: potassium sorbate, flavor (soy and cellery)), vinegar, sugar, black garlic (sulphite) (6%) (Spain), salt, soy beans, red onion, spices, dextrose, smoke flavor, rapeseed oil.

Black Garlic Sauce 250ml