Love garlic? Learn 2 simple and effective ways to make Garlic Purée that’s rich, smooth, and packed with flavor—without bitterness! 🧄✨ Perfect for sauces, spreads, marinades, and dressings.
In this tutorial, we’ll show you: ✔️ How to make garlic purée using raw and roasted methods
✔️ How to avoid burning or overpowering bitterness
✔️ The best oil and salt techniques for smooth texture
✔️ Storage tips for fresh garlic purée that lasts
Whether you want a bold garlic punch or a mellow roasted flavor, this video has you covered!
🧄 Ingredients:
Fresh garlic cloves
Extra virgin olive oil
Sea salt (optional)
🔥 Perfect For:
Hummus, aioli, dressings, garlic bread, marinades, Greek Skordalia & more!
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we’re showing two ways to make the garlic puree Smash each clove with a knife Then peel and remove the end Slice in half and remove the sprout in the middle as it gives an overpowering flavor when raw Add the cloves to a mortar along with a teaspoon of coarse salt It’s best if it’s coarse because it creates more friction to make the puree Mash well in your mortar to get a fine paste If you don’t have a mortar and pestle you can use a garlic press or mince finely with a knife Then add a pinch of coarse salt