How to Make Fresh Garlic Puree

Garlic has been used throughout the centuries and was thought to have many medicinal uses including the cure for toothaches.
Today garlic has become such as a staple in our kitchens and is used in a wide variety of recipes. Today I’m going to blend garlic and shallot with a little bit of olive oil to make a puree that you can use anytime a recipe calls for garlic. When choosing your garlic, look for bulbs that are really firm to the touch and skin that is not wrinkled, and the same goes for your shallot. Okay now I’m going to peel this and put them into the food processor and I use a little bit more of garlic than I do shallots.
I’m using 10 cloves of garlic and a half a shallot, now I’m going to put them on a food processor then I add about a teaspoon of olive oil to get it started. Okay, blend this for about 30 seconds then scrape everything back down in the mixer and then I’m going to add about another tablespoon of olive oil and blend for another 30 seconds and that should be good.
This is about the consistency you want. I like to user this puree anytime a recipe calls for fresh garlic and I use about a teaspoon of the puree for one clove of fresh garlic. This will keep in your refrigerator for about 7 to 10 days or you can freeze it and cold out of the freezer and scoop it out as needed. Thanks for tubing in.


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