John Myers
Garlic Paste
The perfect garlic paste recipe with a picture and simple step-by-step instructions.
- 800 g Peeled garlic cloves
- 100 g Sea-Salt
- 150 g Rapeseed oil
- 6 tbsp White wine
- 5 tbsp Apple Cider Vinegar
- Divide the tubers – approx. 20 pieces – and separate the toes. Instead of fiddling with sticky fingers and clinging skins of garlic for hours until the toes have been peeled off, I put them in cold water overnight. The next day just remove the bottom of the toe. The peel simply comes off, does not stick and the unpleasant smell is significantly less. The time required is significantly reduced.
- I put my toes through the meat grinder. A hand blender or stand mixer can also be used. When using a mixer, add the oil, wine and vinegar in portions. With the meat grinder it is enough afterwards. Mix everything well. Pour into clean glasses. Pour so much of the rapeseed oil on top that the garlic paste is covered and cool – preferably in the refrigerator. The paste lasts for at least six months and can turn green, which does not mean that it is spoiled. A teaspoon of it replaces a clove of garlic.
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