Garlic Paste

Wherever you see a recipe for Garlic Paste on this blog, you can substitute fresh garlic. The advantage of the paste is ease of use. Fresh garlic requires time to peel and mince, but the paste allows the chef to have garlic available for recipe-sized quantities instantly; in addition, the paste can be frozen. Don’t use commercial minced garlic; it is packed in oil or vinegar which affects the flavors of most recipes.

50 medium-size to large cloves garlic, peeled

Pour ½ cup water into a blender jar, and then add the garlic. (Adding the water first will ensure a smoother grind.) Puree, scraping the inside of the jar as needed, until it forms a smooth paste. Store the paste in a tightly sealed container in the refrigerator for up to 1 week. (The paste can be divided into smaller containers and freeze them for up to 1 month. Another option is to freeze 1-tablespoon portions in ice cube trays; once they are frozen, pop them out and transfer them to freezer-safe self-seal bags.)

Makes about 1¼ cups.


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