25 minutes
A smooth and flavorful garlic purée made with fresh garlic, aromatics, and broth or water.
1. Prepare Garlic
Separate the cloves from two heads of garlic and peel them carefully. If any green sprouts are found inside the cloves, cut the cloves in half and remove the sprouts to ensure a smooth and balanced flavor.
2. Simmer Garlic
In a saucepan, combine the peeled garlic cloves with chicken broth or water, butter, a few sprigs of thyme or savory, and a pinch of salt. Bring the mixture to a boil, then reduce the heat, cover the saucepan, and let it simmer gently for 10 to 15 minutes to tenderize the garlic and infuse it with the flavors of the herbs and broth.
3. Drain and Reserve Liquid
Monitor the garlic as it simmers to ensure it remains submerged in the liquid, adding more broth or water if necessary. Once the garlic is tender, drain it using a colander or strainer, and reserve the cooking liquid for adjusting the purée's consistency later.
4. Mash Garlic
Mash the drained garlic into a purée using a food mill or masher. Gradually add some of the reserved cooking liquid until the garlic purée reaches a smooth, spreadable consistency.
Start with fresh, firm garlic bulbs. Avoid pre-peeled garlic or any that have sprouted, as they often lack flavor and could introduce bitterness.
Roast the garlic to add sweetness and complexity, or simmer cloves gently in olive oil for a subtler flavor.
Store garlic purée in an airtight container and refrigerate, or freeze in an ice cube tray for long-term storage.
Use a high-powered blender or food processor to achieve a smooth, creamy consistency, adding a touch of the cooking oil if needed.
Tailor the purée with herbs like thyme or rosemary to match different dishes and integrate seamlessly into recipes.
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