Black Garlic Sauce for Chicken: Makes Any Chicken Taste Gourmet

Ingredients

• 1 tbsp olive oil or chicken drippings
• 1 small shallot, finely minced
• 2 tbsp I Love Black Garlic Purée
• 3/4 cup low sodium chicken stock
• 1 tsp soy sauce or tamari
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice or sherry vinegar
• 2 tbsp cold unsalted butter, cut into cubes
• Optional: 2 peeled black garlic cloves, finely minced
• Sea salt and black pepper, to taste
• Optional for thicker sauce: 1 tsp cornstarch mixed with 2 tsp cold water
• Optional herbs: 1 tsp chopped fresh thyme or parsley

Instructions

1. Sweat the shallot Set a skillet over medium heat with olive oil or hot chicken drippings from your pan. Cook shallot 1 to 2 minutes until translucent, stirring so it does not brown.
2. Bloom the black garlic Stir in the black garlic purée and cook 30 seconds to fragrant.
3. Deglaze and simmer Add chicken stock, soy sauce, and Dijon. Scrape up any browned bits. Simmer 3 to 4 minutes until reduced by about one third. If you prefer a thicker sauce, whisk in the cornstarch slurry and simmer 30 to 60 seconds until lightly glossy.
4. Finish Off heat, whisk in cold butter a few cubes at a time until the sauce looks silky. Stir in lemon juice. Season with salt and pepper. If using, fold in minced peeled black garlic and herbs.
5. Serve Spoon over seared chicken breasts, thighs, or rotisserie chicken. Great with rice, potatoes, or roasted vegetables.

Tips and Variations

• No drippings Use olive oil and add a tiny pinch of smoked paprika to mimic pan-roast savoriness.
• Creamy version Whisk in 2 tbsp heavy cream after reduction, then finish with butter.
• Herb swap Thyme is classic. Tarragon or chives add a gentle anise lift that loves chicken.
• Grill night Warm the sauce while chicken rests. The lemon brightens grilled flavors.
• Make it meatless Use veggie stock and serve over roasted mushrooms or cauliflower steaks.

Approximate Nutrition, per 2 tbsp

Calories 60, Carbs 3 g, Sugar 1 g, Fat 5 g, Sodium 170 mg, Protein 1 g

Serve It With

Round out the plate with our reader favorites: Black Garlic Mashed Potatoes and a pat of Black Garlic Butter. For a condiment twist, try a drizzle of Black Garlic Honey or a side of Homemade Black Garlic Ketchup.

Make It With The Best Black Garlic

Smooth, reliable flavor starts with the right ingredient. I Love Black Garlic Purée, 7 oz blends seamlessly for weeknight sauces. Prefer a chunkier finish Peeled Black Garlic Cloves, 5 oz add soft, sweet bites.