Black Garlic Vinaigrette

I have used this vinaigrette for many applications, whether it is that eye popping sauce on a filet of fish or that sweet-earthy counter-point to a salad of fresh greens.


  • ½ cup of Extra Virgin Olive Oil
  • ½ cup of vegetable oil
  • ¼ cup of sherry vinegar or red wine vinegar
  • 1 TBSP shallot, minced
  • Obis One black garlic cloves
  • ½ TBSP salt
  • 1/8 tsp cayenne pepper
  • 1 tsp thyme leaves

In your food processor pulse all the ingredients minus the shallots and thyme. Once the black garlic looks pulverized remove mixture to a bowl and stir in shallot and thyme. The dressing is ready to go, what uses will you find for it?


Dan Rothman's Black Garlic Brewer's Mustard

Dan Rothman’s Black Garlic Brewer’s Mustard

1 cup Obis One black garlic cloves covered in beer, soak overnight.

Purr in a blender until chunky-smooth. Add 1 TBSP black pepper, 1 TBSP malt syrup, 1.5 cups Dijon and .5 cup whole grain mustards, 1 TBSP soy sauce.

Add 1 hop pellet (sinmcoe or cascade).

Mix thoroughly.  Enjoy with your favorite pretzel, sandwich….!

Garlic Scape Pesto

With a pretty light green hue, pesto made from scapes has a refreshing flavor.


  • 1 pound garlic scapes
  • 2 cups extra-virgin olive oil, separated
  • 1/4 cup locatelli romano cheese
  • 1/4 cup asiago cheese, grated
  • 1/2 cup organic blanched slivered almonds, toasted
  • 2 tbsp lemon juice
  • 2 tsp Obis One Black Garlic Sea Salt

Trim scapes, removing bud, and cut into 2” pieces.  Add 1 cup of oil and all other ingredients to a food processor and pulse two minutes.  Turn processor on high and add remaining cup of oil in a steady stream.  Continue processing 90 seconds.

Serve with pasta, as a dip or on crostini.  Refrigerate up to two weeks.  Freezes very well.

Makes one quart.

Black Garlic Tapenade


Serve as an appetizer with crackers, crusty bread or vegetables, or as a delicious topping for fish.




  • 6 oz uncured and pitted Kalamata olives
  • 1 oz Obis One black garlic – minced (about 8 cloves)
  • 2 tsp paprika
  • 2 tsp fresh basil, chopped fine
  • 2 tsp cumin
  • 2 tsp lemon juice
  • 2 tsp anchovy paste
  • 1 tsp Obis One black garlic salt
  • 1/2 cup extra-virgin olive oil


Place all ingredients in food processor and pulse for one minute.  Add more olive oil and process until you get the consistency you like.  Makes 12 oz.

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White Barbecue Sauce

This traditional Alabama-inspired Barbecue Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases. Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. ObisOne White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Makes about 3 1/2 cups


  • 2 cups mayonnaise
  • 1 cup apple cider vinegar
  • 2 tablespoon lemon juice
  • 3 tablespoons Obis One Black Crack 
  • 1 teaspoon Obis One Black Garlic Sea Salt
  • 1/2 teaspoon cayenne


Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

Poblano Picasso Sauce

Prep Time: 30 minutes

Cook Time: 20 minutes
Skill Level: Medium
Yield: 8 Servings


- 2 fresh poblano chili peppers, roasted, skinned, seeded and finely chopped
- 3 Tbs unsalted butter
- 3 Tbs flour
- 3 c whole milk
- 8 oz Dogfish Head 60 Minute IPA, room temperature
- 1 lb Monterey Jack cheese, shredded
- 1 lb Obis One Black Garlic Gouda (aka Black Gold) cheese, shredded
- 2 tsp crushed aleppo pepper
- 2 tsp freshly ground Obis One Black Crack


Make a simple bechamel sauce with butter, flour and whole milk. Add beer, whisk and reduced until slightly thickened. Add cheeses in stages to melt. Stir in aleppo and Black Crack. Taste sauce, but resist the temptation to add salt. Whisk and reduce to desired consistency on low hear.

Serve with Philly Pretzel Factory’s PhillyBlackCrackZels.

Green Tomato, Black Garlic and Onion Jam

Looking for a way to use up some of those green tomatoes you have and try out our black garlic?  Here’s a recipe for you!

Prep Time: 20 min.
Cook Time: 40 min.
Skill Level: Medium
Yield: 2 cups


  • 3 large green tomatoes, cored, seeded, and diced
  • 1 jalapeno pepper, seeded, and diced
  • Obis One black garlic cloves
  • ½ yellow onion, medium dice
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey
  • 1 1/2 teaspoon crushed red pepper
  • Salt to taste
  • 1 ½ sheets of gelatin


  1. Combine the green tomatoes, jalapeno, black garlic, onions, brown sugar, cider vinegar, honey, crushed red pepper, and salt in a heavy saucepot over low heat. Bring to a simmer and continue simmering over low heat for 30 minutes. Remove from the heat and let cool for 10 minutes.
  2. While the jam cools, add the gelatin to a bowl of cold water and let soak for 10 minutes.

Transfer the jam to a blender and purée until smooth. Transfer to a medium bowl. Remove the gelatin from the bowl and squeeze gently to remove excess water. Add to the jam and whisk to dissolve. Refrigerate.

Roasted Tomato Black Garlic Salsa

Prep Time: 15 min.
Cook Time: 10 min.
Skill Level: Easy
Serves: About 2 cups


• 2 Jersey tomatoes, cored and halved (about 1.5 lb.)
• 1 long hot pepper, seeded and sliced
• ½ medium onion, sliced
• 3 medium Obis One black garlic cloves smashed (use a bit of salt to help with the sticking)
• 1 tbsp. Obis One Black Crack
• 1 tbsp. fresh cilantro, chopped
• ½ lemon, juiced
• salt to taste


1. Preheat oven to 450oF.
2. Place the tomato halves skin-side up on a baking sheet and add pepper, onion and garlic. Roast on the top shelf until the tomato skins start to blacken and blister, about 10 minutes.
3. Transfer the vegetables to a blender and blend into a smooth purée. Add black crack and salt to taste. Transfer to a medium bowl and let the purée cool.
4. Stir in the cilantro and lime juice. Store in the refrigerator with a tight lid until ready to serve. Serve chilled.

Smoked Beer Can Chicken with Black Garlic and Mesquite Rub

Prep Time: 30 min.
Fridge Time: 2 hrs.
Cook Time: 3-4 hrs.
Skill Level: Medium
Serves: 4 servings


• 1 chicken, about 5 lbs, discard neck and giblets
• ¼ c. Obis One black garlic salt

• 1 stick butter
• 3 Obis One black garlic cloves, minced
• 1 can (12oz.) fruit forward IPA beer, at room temperature
• 4 large handfuls of cherry wood chips, soaked in water for 30 minutes
• charcoal


• 3 tbsp. mesquite rub
• 2 tbsp. Obis One Black Crack
• 1 tsp. chili powder


1. Remove and discard neck and giblets from the chicken.
2. Sprinkle Black Garlic Salt over the entire surface and inside the cavity of the chicken. Cover the chicken with plastic wrap and refrigerate for 2 hours.
3. In a bowl mix the rub ingredients.
4. Rinse chicken completely with cold water until salt has been removed. Gently pat the chicken dry with paper towels.
5. Melt butter and distribute all over chicken, including underneath the skin. Spread cloves and rub over the entire surface and inside the cavity. Make sure you’re getting under the skin.
6. Let the chicken stand at room temperature for 30 minutes before smoking.
7. Prepare smoker by adding wood chips directly onto burning coals (charcoal bowl should be on the bottom layer of smoker). Place second bowl above burning coals, this allows the juices and butter to drop into the bowl and not directly onto coals).
8. Open the beer can and pour out about half the beer (You can always add more black garlic cloves directly in the can). Using a can opener, make more holes in the top of the can. Carefully place chicken cavity over the beer can.
9. When the wood chips begin smoking, transfer the bird to the smoker, balancing the bird on its two legs and the can. With the lid closed, smoke bird for 3-4 hrs until internal temperature registers 170ºF in the thickest part.
10. Carefully remove the chicken and can from the smoker. (Careful, can
​​and juice will be hot). Let the chicken rest for 15 minutes.
​​Serve warm.

Mango Lime Black Garlic BBQ Sauce


  • 2 tbsp. olive oil
  • 1/4 red onion, medium dice
  • 1 Jalapeño, seeded and minced
  • 8 Obis One Black Garlic Cloves
  • Pinch of Obis One Black Garlic Salt
  • PInch of Obis One Black Crack
  • 1 ripe mango (peeled and flesh removed from pith)
  • 1/4 cup white sugar
  • 1 lime, juiced
  • 1 tbsp. cilantro, chopped (optional)
  • 1/4 cup apple cider vinegar


  1. Heat olive oil in saucepan on medium heat.
  2. Once preheated add onions, jalapeños, and black garlic cloves.  Season with black garlic salt and black crack.  Cook for 5 minutes or until onions are soft.
  3. Once soft add mango, sugar and lime juice.  Cook until the mango starts to break down, stirring constantly.
  4. Add remaining ingredients and bring to a simmer.  Simmer for 20 minutes.
  5. Place sauce in food processor and blend until smooth.
  6. Use right away, or refrigerate for up to 7 day.s

Chef Notes

  • You can use the food processor to chop onions, jalapeños and mango to save time.
  • Adjust vinegar to taste.
  • Jalapeño can be substituted with other peppers.  Habanero for more heat or poblano for less heat, etc.

Obis One Black Garlic Relish

This relish is simple yet tasty!


Cut a good portion of the stems off of the parsley and chop fine or pulse in a food processor 4-6 times.  Add black garlic and pulse a couple more times or stir to incorporate.  Remove to a glass bowl, add black garlic salt and vinegar, mixing thoroughly.  Add olive oil until it just covers the other ingredients.  Mix again and store covered in the refrigerator for up to three days.

Chef’s Note:  Best served on crusty bread, vegetables and fish.

Obis One LLC

Virginia Tech Corporate Research Center,

1872 Pratt Drive, Suite 1375,

Blacksburg, VA 24060

Phone. (609) 202-9766