Whipped Garlic

Preparation info

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By James Viles

Published 2016

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  • 20 g (¾ oz) peeled garlic
  • 40 g ( oz) egg whites
  • 60 ml (2 fl oz) olive oil
  • 5 g ( oz) salt


Boil the garlic in 400 ml (14 fl oz) water for about 10 minutes until soft. Purée the whole mixture in a blender and leave to cool.

Whisk the egg whites into the purée until fluffy, then add the oil slowly, drop by drop at first, to prevent the mixture curdling. Season with the salt.