Many of my dishes contain “garlic puree”. I usually make a big batch and store it in an airtight jar in the fridge. While buying garlic puree, garlic paste and other ready-made garlic products may seem easier and can certainly be used, there is no real substitute for the intense flavour of using fresh garlic without any preservatives.
Ingredients:
Small Quantity:
- ¼ cup peeled garlic (10 to 12 garlic cloves)
- 2 tbsp water
Large Quantity:
- 250 gram package peeled garlic
- ¼ cup water
Directions:
- Place the peeled garlic and water into a blender and puree. Depending on the garlic and the type of blender, you may require more water to properly puree the mixture. Add 1 additional teaspoon of water at a time to puree the garlic, if necessary until the texture is smooth.
- Store the garlic puree in an airtight container in the fridge for up to three weeks and use in your recipes as needed.
