Garlic Puree

Purée d’Aulx

Preparation info

  • Proportions for about

    1 cupful

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

An extremely useful flavoring agent—as an addition to other vegetable purées, to soups, sauces, stuffings, terrine mixtures, tapenades, or the so-called caviar d’aubergines—it is also delicious spread on slices of bread with other hors d’oeuvres or mixed into a vinaigrette. The flavor is not aggressive, as many a novice might expect, and the self-appointed enemies of garlic will be unaware of its presence if it is used with discretion.


  • 20 to 25 whole heads of firm, healthy garlic (avoid those which have begun to sprout or which contain in the heart of each clove a green germ)
  • Salt
  • About ¼ cup olive oil


    Wrap the heads of garlic together in a large sheet of aluminum foil and bake in a hot oven—400° to 425°—for 1 hour or until the sharp point of a small knife passes through a head without resistance. Leave to cool until easily handled, undo all the cloves, tearing off the root attachment after the outer cloves have been removed. Remove superfluous parchment but don’t try to remove the skins from individual cloves.

    Place a fine sieve over a mixing bowl and, one at a time, squeeze each clove firmly, forcing the purée out of the root end (most will empty cleanly in a single mass or spiral out—occasionally a clove skin will split and the purée will exude in all senses). Pass through the sieve with a pestle, season to taste with salt, stir in 2 or 3 tablespoons of olive oil, and, if to be stored, pack into a small jar and pour another tablespoon of olive oil over the surface. Keep covered and refrigerated.