Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

What We Mean By: Garlic Paste

Fine Cooking Issue 79
Photo: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

When we want to add raw garlic to a dressing or a dip, we often mash it to a paste first, rather than just mincing it. Raw garlic is a potent ingredient, and it can overwhelm when you get too much of it in a bite. Garlic paste basically dissolves into whatever you mix it, so as long as you don’t use too much, its flavor won’t knock you out.

To make garlic paste, begin by finely chopping the garlic. Sprinkle the chopped garlic with a big pinch of kosher salt—the salt is an abrasive that speeds the mashing, and it keeps the garlic from sticking to the knife. Next, hold the knife nearly parallel to the cutting board and scrape the side of the cutting edge of the knife over the garlic to mash the garlic against the board. Use the knife to scrape the garlic back into a pile and repeat the mashing until the garlic becomes a fine paste.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks