Black Garlic Ketchup
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"Black as midnight on a moonless night. Sweet and sticky from the slow-cooked garlic, but with enough vinegar to balance it out. Addictive. 5/5 stars" – The Times
This deeply savoury black garlic ketchup is sweet, sticky and full of umami, made with slow-aged black garlic cloves, balsamic vinegar and spices, and finished with Halen Môn Sea Salt PDO. A secret-weapon sauce that instantly elevates almost anything on your plate.
Enjoy it at the table like a ketchup, or treat it as a cooking ingredient you can stir into stews, marinades and dressings.
What is black garlic ketchup?
Black garlic ketchup is a rich, dark sauce made from garlic that has been slowly aged until the cloves turn jet black and develop a soft, sticky texture, then blended with vinegar, a little sweetness and warm spices.
Black garlic itself is made from fresh garlic cloves aged under carefully controlled conditions until they transform in colour, flavour and texture. The sharpness disappears and you are left with something sweet, earthy and deep, with an almost treacle-like complexity.
In this ketchup, those prized caramelised cloves are combined with balsamic vinegar and Halen Môn Sea Salt PDO to create an everyday staple with a gourmet twist.
What does it taste like?
Our Black Garlic Ketchup has a flavour that is:
- Sweet and sticky from the slow-cooked black garlic
- Deep, earthy and full of umami
- Balanced by just enough tangy vinegar
- Complex and moreish, without being overpowering
If you love slowly caramelised onions, rich gravy and well-browned roast vegetables, you will love the savoury depth of this ketchup.
How to use Black Garlic Ketchup
Keep a bottle by the cooker and on the table. It works anywhere you might reach for ketchup or brown sauce, and in so many more places too.
Everyday favourites
-
A weekend fry-up
Spoon generously alongside eggs, sausages, bacon, grilled tomatoes and mushrooms. -
Hearty stews and soups
Stir a spoonful into tomato-based stews, casseroles or soups towards the end of cooking to add instant depth and savoury richness. -
Marinades for meat and root vegetables
Mix with a splash of oil and a little extra vinegar to marinate chicken, pork or chunky root vegetables before roasting. -
Caramelised onions
Fold through onions at the end of cooking to add sweetness and umami, perfect for topping burgers or piling onto toast.
Start with a spoonful and adjust to taste. A little goes a surprisingly long way.
Energy 891kj/211kcal
Protein 3g
Carbohydrate 47.5g (of which sugars 40.3g)
Fat 0.5g (of which saturates 0.1g)
Fibre 4.1g
Salt 0.3g
After opening, keep in the fridge and use within one month.
Yes, our Black Garlic Ketchup is suitable for vegans.
Absolutely. Use it just like a regular ketchup at the table, and also stir it into stews, marinades, dressings and sauces to add sweetness, tang and savoury depth.
Store your Black Garlic Ketchup in a cool, dry place before opening. Once opened, keep it in the fridge and enjoy within one month.
If you are trying black garlic for the first time, start by serving this ketchup anywhere you already enjoy tomato ketchup or brown sauce, for example with a fry-up, chips, burgers or sausages. From there, try adding a spoonful to stews, soups or caramelised onions and adjust to taste.
- Stirring a spoonful into garlic mayonnaise and serving alongside crispy battered vegetables or chicken for dipping
- Spreading onto buttered toast before topping with grated cheddar, Comté or Gruyère, melting the cheese under the grill for an umami-rich cheese on toast
- Halving, scoring and seasoning a couple of aubergines before spreading equal parts Black Garlic Ketchup and Greek yoghurt over the cut surface. Grill until the aubergines are tender and serve with flatbreads and salad
- Adding a heaped spoonful to beef mince or crushed black beans, finely chopped shallot and breadcrumbs before shaping into patties and shallow frying until piping hot throughout for a super savoury burger
