The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli

Author:Alex Guarnaschelli
Language: eng
Format: epub
Publisher: Clarkson Potter
Published: 2017-09-26T04:00:00+00:00

Kosher salt

20 medium garlic cloves

2 cups heavy cream

1 teaspoon freshly ground black pepper

Splash of Worcestershire sauce, preferably Lea & Perrins brand

Blanch the garlic: Bring a medium saucepan of water to a boil. Add 2 teaspoons salt. Add the garlic cloves and cook for 1 minute. Drain the garlic. Fill the same pan with water and bring to a boil again. Add 2 teaspoons salt, add the garlic, and cook for 2 minutes. Drain. Repeat this process one final time. (You are blanching the garlic repeatedly to bring out the bitterness and soften the texture.)

Make the garlic cream: Return the garlic cloves to the saucepan and add the cream. Add 2 teaspoons salt and the pepper, and bring to a simmer over low heat. Cook the garlic until it starts to fall apart, 15 to 20 minutes. Taste for seasoning. Add the Worcestershire sauce. Transfer the mixture to a blender, and blend until smooth. Let the garlic cream cool before covering and refrigerating for up to a week.

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