Black garlic barbecue sauce
A sticky, smoky black garlic sauce makes a great accompaniment for meat, vegetarian recipes and fish. Black garlic, of East Asian origin, is mellower and sweeter than its raw cousin. Aged in controlled environments over several weeks, it adds extra depth to recipes and perfectly enhances this barbecue garlic sauce.
Ingredients
- 100ml/3½fl oz olive oil
- 4 red onions, roughly chopped
- 2 cooking apples, cored, peeled and chopped
- 2 red chillies, chopped
- 2 black garlic bulbs, cloves separated and peeled
- 2 rosemary springs
- 150g/5½oz soft dark brown sugar
- 1 tbsp sweet or hot smoked paprika
- 1 tbsp English mustard powder
- 1 tsp salt
- 2 tbsp black treacle
- 150ml/5fl oz balsamic vinegar
- 100ml/3½fl oz dark soy sauce
- 500ml/18fl oz apple juice
- 1.5 litres/2½ pints tomato passata
Method
Heat the oil in a large flameproof casserole over medium-high heat. Add the onions, apples, chillies, black garlic cloves and rosemary. Fry for 5–6 minutes until well coloured. Add the sugar, paprika, mustard and salt and cook for another 1–2 minutes. Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil.
Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes until the sauce has reduced and thickened, stirring it occasionally to avoid the mixture catching on the bottom of the pan. Once reduced, removed from the heat and allow to cool for 10–15 minutes.
Once it has cooled slightly, but is still hot (the heat will help the ingredients come together), remove the rosemary sprigs and blitz the sauce in batches in a high-powered blender or food processor for 2–3 minutes until silky smooth.
Pass the blitzed sauce through a fine sieve into a bowl to remove any remaining lumps. Taste and season if required.
While it’s still hot, pour the sauce into sterilised bottles or jars and seal. The unopened barbecue sauce will keep for up to 6 months if stored in a cool, dark place. Once opened, store in the fridge for up to 2 weeks.
