Garlic Puree
FROM CHEF MICHAEL ANTHONY, GRAMERCY TAVERN One great way to take advantage of the garlic bounty is to make garlic puree – a silky sauce that can be poured over just about anything. The puree also can be used to give body to other sauces instead of adding cream or butter.
Servings Prep Time
1/2cup 10min
Cook Time
25min
Servings Prep Time
1/2cup 10min
Cook Time
25min
Ingredients
  • 1/2cup peeled garlic cloves (about 20)
  • 1cup whole milk
  • salt
Instructions
  1. Place peeled garlic cloves in a small heavy bottom saucepan.
  2. Cover cloves with cold water and bring to a boil. As soon as it begins to boil, strain. Repeat this step 5 times.
  3. After straining the garlic a fifth time, place the garlic back in the pan and cover with milk and a pinch of salt. Bring to a simmer for 10 minutes or until tender. It’s important to make sure there’s still milk in the pan when finished.
  4. Place garlic-milk mixture into a blender and puree until smooth.