No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Garlic Puree

This garlic recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Striped Bass Plaki.

  • Yield: Makes about 2 cups
Garlic Puree

Source: The Martha Stewart Show, November 2009


  • 1 cup canola oil
  • 1 cup extra-virgin olive oil
  • 3 cups garlic cloves
  • 1 fresh bay leaf or 2 dried bay leaves
  • 8 to 10 sprigs fresh thyme
  • Coarse salt
  • Whole black peppercorns


  1. Preheat oven to 300 degrees. Mix together canola and olive oil; set aside.

  2. Place garlic cloves in an ovenproof heavy-bottomed saucepan or Dutch-oven with a lid. Add bay leaf, a scant tablespoon salt, and peppercorns. Add enough of the oil mixture to barely cover.

  3. Cover pan and transfer to oven. Cook until garlic is pale golden and very tender, 1 hour to 1 hour and 15 minutes. Remove from oven and let cool to room temperature.

  4. Using a slotted spoon, transfer garlic cloves to a cutting board or the bowl of a small food processor, reserving oil; finely chop or process until pureed. Transfer to a bowl and add just enough reserved oil to cover. Keep refrigerated, up to 3 days.

Reviews (0)

Related Topics