Black garlic and Pedro Ximénez vinegar condiment
A recipe by Baptiste Gournay, chef of the restaurant Mojo, in the 17th arrondissement of Paris.
Ingredients:
- 1 head of Maison DEHESA black garlic
- 2 tbsp Greek yoghurt
- Aged Pedro Ximénez vinegar
- Salt, pepper
Method:
Begin by peeling the head of black garlic. In a mortar, pound the cloves to a paste.
Add 2 tbsp Greek yoghurt and mix. Season with salt and pepper.
Drizzle the mixture with vinegar, to taste.
A simple recipe, quick to prepare, to accompany your cuts of meat and baby potatoes.
Thank you, chef.
And do not forget to share your finest creations with us #maisondehesa.
Enjoy.