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Roasted Garlic Purée

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Roasted Garlic Purée
From Not Afraid of Flavor (Canada, UK), by Ben & Karen Barker.

Intrinsic to our cooking from the beginning, this purée goes into many of our soups, sauces, vinaigrettes, marinades, and mayonnaises. Easy to make, it keeps indefinitely, refrigerated, if covered with a thin film of olive oil.


4 heads garlic, separated into cloves, unpeeled (do not use elephant garlic)
2 bay leaves (optional)
olive oil


Preheat oven to 350°F (175°C). Toss the garlic with the bay leaves and enough olive oil to coat thoroughly. Transfer to an ovenproof pan large enough to hold the garlic in one layer and cover tightly with foil. Bake for 30 to 45 minutes, until the garlic is soft and aromatic. Cool slightly.

Pass the cloves through the fine blade of a food mill or press them through a strainer and then transfer the purée to a container. Cool completely, cover with a thin film of olive oil, and seal the container. Refrigerate until needed.

Yield: 1 to 2 cups

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