Black Garlic Kitchen

Black Garlic Béchamel Sauce

Black Garlic béchamel is a silky, buttery and creamy sauce infused with the flavour of Black Garlic. This versatile sauce can be used in dishes such as lasagna, moussaka or macaroni cheese. 

black garlic bechamel sauce

Prep: 5 mins + 20 mins to infuse milk | Cook: 15 mins approx. | Makes: 500ml approx. | V

Ingredients

  • 500ml milk
  • 1 onion – peeled and cut in half
  • 2 dried cloves
  • 1 bay leaf
  • 50g butter
  • 50g plain flour
  • 1 tbsp Black Garlic Paste
  • Salt and freshly ground black pepper
  • 4 cloves Black Garlic – finely sliced

Method 

  • Bring the milk to the boil in a saucepan with the onion, dried cloves and bay leaf. Turn off the heat and leave the milk to infuse for 20 minutes then remove the onion, bay leaf and cloves from the infused milk. 
  • To make the béchamel – melt the butter in a saucepan over a low heat. Add the flour. Stir continuously until a paste (roux) forms. Cook the roux for 1 minute. Add the Black Garlic Paste. Next, add the infused milk a little at a time to the roux, stirring continuously over a low heat. When all the infused milk has been added, increase the heat to medium and cook, stirring continuously for a further 5 – 10 minutes until the sauce is thick and smooth. 
  • Season to taste with salt and freshly ground black pepper.
  • Add the finely sliced Black Garlic cloves.
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