Black Garlic Dipping Sauce

We're always looking for new and delicious ways to eat Black Garlic, and this dipping sauce is a really versatile companion to all your favourite dishes. It goes particularly well, at this time of year, with some baked potato wedges, and sweet potatoes add both a cheery burst of colour and a slightly more complex flavour than regular white potatoes. If you're short on prep time, the Black Garlic Dip is also great simply scooped onto a baked potato, or try it with some lightly steamed crudités, like cauliflower florets or batons of roast aubergine.


Ingredients to serve two people


  • 1 sweet potato, weighing approx. 300g
  • 2 tablespoons rapeseed oil, such as Oil of Wight
  • 2 tablespoons cornflour
  • 1 teaspoon ground coriander or cumin
  • 1 teaspoon ground paprika
  • 1/4 teaspoon cayenne pepper
  • fresh thyme leaves
  • 100g crème fraîche
  • 6 black garlic cloves
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon honey
  • cayenne pepper to taste
  • salt to taste



  1. Pre-heat the oven to 220°C
  2. Clean the potato (no need to peel) and slice into wedges or batons, depending on the shape you prefer. Immerse pieces in cold water, and leave to soak for one hour minimum; this helps draw out excess starch from the potatoes so that they crisp up more effectively when roasted.
  3. Meanwhile make the spice mix, whisking together the oil, cornflour, spices and fresh thyme.
  4. Drain the potato wedges and pat them dry on a tea-towel or some kitchen roll. Coat the wedges in the spice mix and lay them onto a lined baking tray, with plenty of space between each slice (this ensures steam is released during the roasting process, and prevents the potato wedges going soggy, as can happen if too many are crammed together).
  5. Pop the tray into the oven and roast the sweet potatoes for 30 minutes. Open the oven door and carefully release any steam (keeping your hands covered and your face away from the steam!). Roast the potatoes for another 20 minutes or so, checking to ensure they have crisped up sufficiently. If necessary, roast for a further ten minutes.
  6. While the sweet potatoes are roasting, make the Black Garlic Dipping Sauce by chopping the black garlic cloves and pulverising in a pestle and mortar to form a paste. Combine this paste with the remaining ingredients and whisk together.
  7. Serve wedges warm, as an appetiser, or with a green salad as a main course.