BLACK GARLIC KETCHUP – A BOLD TWIST ON A CLASSIC SAUCE
A Gourmet Sauce to Elevate Any Dish
Black Garlic Ketchup takes a beloved condiment to the next level, blending the deep, caramelised notes of fermented black garlic with the perfect balance of acidity and sweetness. This rich and flavourful sauce enhances everything from gourmet burgers and grilled meats to roasted vegetables and artisanal sandwiches.Crafted with naturally fermented black garlic, this ketchup delivers a unique umami depth, making it an ideal choice for food enthusiasts seeking an elevated alternative to traditional ketchup. Whether as a dip, glaze, or cooking ingredient, its velvety texture and complex taste create an unforgettable culinary experience.
Discover the Difference with LAC
WHAT MAKES BLACK GARLIC KETCHUP SPECIAL?
Unlike regular ketchup, which relies on high amounts of sugar and artificial ingredients, Black Garlic Ketchup harnesses the natural sweetness and umami complexity of black garlic. The slow fermentation process transforms fresh garlic into a soft, balsamic-like ingredient, rich in antioxidants and full of deep, mellow caramel notes.
Nutritional & Culinary Advantages:
HOW TO MAKE BLACK GARLIC KETCHUP
Creating Black Garlic Ketchup is all about balancing natural sweetness, umami depth, and tangy acidity. By using premium ingredients like black garlic, balsamic vinegar, and aromatic spices, this recipe delivers a bold and complex flavour that enhances any dish.
Ingredients
- 200g chopped tomatoes (or tinned tomatoes with juice).
- 100g black garlic cloves, peeled and mashed.
- 60ml olive oil.
- 2 tbsp tomato purée.
- 100g light brown sugar.
- 75ml red wine vinegar.
- 1 tsp smoked paprika.
- ½ tsp ground allspice.
- ½ tsp English mustard powder.
- 1 tbsp Worcestershire sauce (or vegan alternative).
- Salt and freshly ground black pepper to taste.
Step-by-Step Instructions
Sauté the Base
Heat olive oil in a saucepan over medium heat. Add chopped onions, tomato purée, and black garlic. Sauté until soft and fragrant.
Build the Flavour
Stir in brown sugar, red wine vinegar, and spices. Let the mixture simmer gently for 15-20 minutes until it thickens.
Blend & Refine
Transfer the mixture to a blender or use a hand blender to puree until smooth. Pass through a fine sieve for an ultra-smooth consistency.
Simmer & Store
Return to the pan, adjust seasoning, and cook for another 5-10 minutes. Pour into sterilised jars and let cool before refrigerating.
BEST WAYS TO USE BLACK GARLIC KETCHUP
Black Garlic Ketchup isn’t just a dipping sauce—it’s a versatile culinary upgrade that can enhance a variety of dishes. Here are some of the best ways to use it:
Best Ways to Enjoy It:
Gourmet Burgers & Sandwiches
Spread over grilled burgers or layer into a gourmet sandwich for a bold umami boost.
Dips for Chips & Fries
A premium alternative to classic ketchup, offering depth and richness with every bite.
Glazes for Meats & Roasted Vegetables
Brush over roast chicken, steak, or BBQ ribs for a beautifully caramelised finish.
Secret Ingredient in Sauces & Marinades
Add a spoonful to homemade pasta sauces, stews, or stir-fries to enhance the overall savoury complexity.
WHY CHOOSE BLACK GARLIC KETCHUP FROM LAC?
LAC’s Black Garlic-Infused Honey, Molasses, and Syrups provide a refined alternative to traditional sweeteners, helping to balance acidity, enhance umami depth, and add natural sweetness to gravies and sauces. Whether for home cooks or professional chefs, these premium ingredients deliver exceptional taste without artificial additives.
Why Our Black Garlic Ketchup Stands Out:
Naturally Fermented Black Garlic
Rich in antioxidants and deep umami flavour.
No Refined Sugars or Artificial Additives
A cleaner, more balanced alternative.
Versatile for Cooking & Dipping
Perfect as a condiment, glaze, or ingredient enhancer.
Sustainably Sourced Ingredients
Ethically produced to ensure premium quality.
BLACK GARLIC & ONION GRAVY – FAQ
Unlike conventional ketchup, which relies on high sugar content, our Black Garlic Ketchup gets its natural sweetness from black garlic’s fermentation process. This results in a more complex, umami-rich flavour without overpowering acidity.
