Garlic Puree

Garlic puree is wonderful in most recipes that call for fresh pure garlic. The addition of the shallot gives this garlic puree recipe more depth and flavor. This recipe is a keeper, and youll find that I mention it often in my recipes. Prepare it ahead of time, so its ready when you begin to cook.

Pureed garlic keeps up to ten days covered in the refrigerator, and keeps frozen for up to six months in the freezer.

Garlic has been used throughout the centuries and is to believed to have many uses, include a cure for toothaches.

Today garlic has become such a staple in our kitchens and is used in a wide variety of recipes. Today Im going to puree a little garlic and shallot with some olive oil to make a garlic shallot puree. You can use this puree any time a recipe calls for garlic.

When choosing garlic, look for cloves that are really firm to the touch and skin that is not wrinkled. The same technique should be used when choosing your shallot.

How to Puree Garlic
10 cloves garlic, peeled
1/2 of a large shallot, peeled
1 tablespoon olive oil

Mix together in a mini food processor or blender about 30 seconds. Scrape down and blend until creamy.

I use this every time a recipe calls for fresh garlic, and I use about 1 teaspoon of the puree per clove of fresh garlic.



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[vasemedroserii]

I tried to make a garlic puree today, but it turned out to be very waterish. Should have searched youtube. I subbed to you btw.

[ChefTips]

@vasemedroserii Thanks! Hope you enjoy this version!

[imaad12345678910]

y cant i hear the sound????????????



[ChefTips]

@imaad12345678910 One speaker must be out. We recorded this old video in mono... Sorry. :)

[macgarenbh]

I live in Brazil and here we use a mashed mixture of garlic and salt. It's the basic ingredient of our culinaire. Spaghetti with only this and olive oil is tasteful.

I'll try with the Garlic Puree too ^^

[pfifofast]

That would make the ultimate garlic bread

[obscure741]

Alchemy Skill increased

[ChefTips]

@mrttou Great. Thanks!

[ChefTips]

@mrttou Thanks! I didn't know the button wasn't working. That's a bummer.

[mattayeaux]

What I do with this is use the very small ice cube trays (that are about the size of a garlic clove) spray them with oil, put the puree in the tray, freeze them and then transfer them to a ziplock bag and keep them in the freezer. You can make a large batch this way and have your wonderful puree in easy to use portions.

[ChefTips]

@mbczsfhkpiyrw

Hello. The shallot is best. You can leave it out completely, or us regular onion.

[mbczsfhkpiyrw]

i want to make it but i wanna know if shallot is the must one or we can use any type of onion????