Prep time: 6 minutes
Makes about 3/4 cup
Black garlic is fresh garlic that has been fermented. The process turns the cloves a rich black color with an intensely concentrated, slightly sweet, somewhat smoky flavor, reminiscent of Worcestershire sauce. The green, pungent flavors of fresh garlic are gone, but the garlicky essence remains.
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
4 cloves black garlic, minced
2 teaspoons Dijon-style mustard
1/8 teaspoon sugar
Pinch of black pepper
2 tablespoons Italian flat-leaf parsley, chopped
In medium bowl (or food processor), place all ingredients except olive oil and whisk together (or pulse in processor). Slowly whisk in (or process) olive oil, pouring into bowl or food processor in a slow, steady stream.
Store vinaigrette in container with a lid. Refrigerated, it should last up to 10 days.