Greenpoint’s U Omakase (173 Greenpoint Ave.) delivers 13 unique courses to 13 diners around a convivial communal table. One of the restaurant’s newest courses includes snow crab in nage (or broth) with black garlic foam. 

This week, U Omakase has shared the recipe for the black garlic foam. “We use it on either lobster or crab, but it really goes well with everything,” Chef Luis Durand said.

Learn how to make U Omakase’s black garlic foam below and find last week’s Community Cookbook recipe here.

U Omakase’s Black Garlic Foam


200 grams of butter, which is about a little less than 1 cup (There will be a yield of 150 grams of brown butter or beurre noisette.)


30 grams of sweet vermouth, which is about 2 tablespoons (U Omakase recommends Noilly Prat.)

200 grams of cream (.85 cups)

100 grams of milk (.41 cups)

20 grams of ponzu (about 4 teaspoons)

1 small black garlic bulb

1 pinch of sea salt


  1. First prepare the beurre noisette. Start by putting the butter in a pot and letting it melt on medium heat. 
  2. After the butter is melted, keep cooking until you receive a nice brown color and a nutty smell. Make sure to whisk from time to time.
  3. Separate the brown butter from the solid components with a fine sieve. Set liquid aside.
  4. Put black garlic and cream in the pot, bring to a boil and then, shut off heat.
  5. Let the black garlic and cream steep for 30 minutes in the pot, and then remove the garlic. (U Omakase recommends the black garlic from local butcher, The Meat Hook.)
  6. Put the brown butter back into the pot. 
  7. Add sweet vermouth and cook on medium low heat until it starts to make boiling noises.
  8. Add cream, milk, ponzu and sea salt. (You can also a splash of soy sauce if desired.)
  9. Heat up the sauce without boiling. 
  10. Once heated, blend the sauce with a hand blender to create the froth. (You can also use a whipped cream dispenser if you have one. If so, add two chargers to the dispenser.)
  11. Use your foam on anything you’d like! Enjoy!

Join the Conversation


  1. Nicely written and photographed. I am sure it is good if that is your thing but it should be called microscope soup. It looks like a specimen on slide. You will need a microscope to see it while you are eating.

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