Garlic Purée

Puré de Ajo

Preparation info
  • Makes

    300 ml

    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

The Spanish equivalent to horseradish sauce.


  • 12 cloves of garlic, peeled
  • 250ml (8fl oz) white stock (


Pop the cloves of garlic into a small saucepan and cover with boiling water. Put on the lid and simmer for about 15 minutes, then drain. Crush the cloves of garlic thoroughly with a fork or with a mortar and pestle to make a pulp. It is best, though, to whizz them in a food processor. Put the pulp back into the pan and gradually stir in the stock, then the cream. Taste and season to your liking