Making Garlic Paste

[ThomasBaluWalter]

Don't use the blade of the knife to crush the garlic. The back of the knife usually is stronger which helps crushing. Also you don't ruin your just sharpened blade ;-)

[itsumonihon]

the problem with handmade garlic paste is that even with a mortar and pestle the garlic tends to pancake and you get tiny snowflake sized bits of garlic left over in your sauce or whatever else you're making. it's ok in some recipes but for a cream sauce or something it's better to use a food mixer since it totally liquefies the garlic.

[memphisrainh2o]

a better way to make that is in a mortar & pestil with some olive oil