Black garlic vinegar
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MAIL CHAMPLAIN
Pickup available
A splash in a still-hot pan and the pan juices turn into a sweet-and-sour sauce, somewhere between caramel and balsamic.
La Terre du 9 is a family farm on the 9th range road (rang 9) in the Beauce region, where Amélie Lessard and Stéphane Binette grow garlic with their two sons. The bulbs dry for about three weeks, then spend 30 to 40 days in the oven at low temperature and controlled humidity: this slow caramelization creates black garlic, mellow and without the bite of fresh garlic. The cider vinegar soaks up its flavour and gains umami, for a vegan condiment.
Format: 250 ml.
Ingredients: apple cider vinegar, Quebec garlic, black garlic.
Allergens: according to the maker, gluten-free and nut-free.
Serving suggestion: deglaze your dishes, liven up your salads and sauces, or finish a dish of roasted vegetables with a drizzle. For a vinaigrette, pair it with olive oil.
Storage: in a dry place.
Origin: made in Saint-Honoré-de-Shenley, Chaudière-Appalaches.
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Address: 2151 Boul. Lapinière, Brossard, Quebec J4W 2T5.
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