While delicious on its own, try using a dollop in sauces for an instant flavour lift. Spread on toast or crostini, chicken or steak before grilling. Spread on a pastry base for quiche before adding the filling … you get the idea. It will keep in the fridge for up to a month. This isn't a huge jar, but I like to make it in small amounts so that it gets used. If you are big on caramelised onions on everything, you could just go double or go home!
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Need
- 3 whole heads garlic
- water for cooking
- 25 Grams balsamic vinegar
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons dark brown sugar
- Generous Pinches pink salt flakes BUY
Do
- 1
Place garlic heads and enough water to cover them into the Thermomix bowl and cook 12 min/Varoma/Reverse + speed 1. Drain garlic through simmering basket and cool slightly before cutting through whole heads and squeezing out soft garlic cloves from skins.
- 2
Return garlic flesh to the clean, dry Thermomix bowl and add vinegar, EVOO, sugar and salt.
- 3
Cook 8 min/Varoma/Reverse/speed 1. Cool slightly before blending, for a coarse texture, 5 sec/speed 4 or for a smooth result, 5 sec/speed 6 or until desired consistency is reached. Keep in sterilised jar in the fridge until use.
More
Use as you would caramelised onions, on grilled anything including cheese toasties, in sauces that require garlic, etc.
