Preparation info
  • Makes about


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

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Use 1 to 2 tablespoons of this puree to flavor pork or veal, soups, beans, and mushrooms, or as an individual recipe dictates.


  • 6 large garlic cloves, unpeeled
  • Salt and freshly ground pepper
  • 2 tablespoons finely chopped lean ventrèche or


  1. In a small pot of water, boil the garlic cloves in their skins for 20 minutes. Drain, let cool, then peel. Wipe the cloves completely dry.
  2. Place the cooked garlic in a food processor with a pinch each of salt and pepper, the ventrèche, and the rendered fat. Grind to a puree.
  3. Pack the hachis into a small jar with a tight lid. Store in the refrigerator; us