Garlic Puree

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.