Crusher Garlic Paste (Printable)
Simple crushed garlic paste that adds bold flavor to sauces, marinades, and spreads.
# What You'll Need:
→ Garlic
01 - 1 bulb (approximately 8–10 cloves) garlic, peeled
→ Salt
02 - 1/2 teaspoon coarse sea salt
→ Olive Oil (optional)
03 - 1 tablespoon extra virgin olive oil
# How to Make It:
01 - Separate and peel the garlic cloves.
02 - Place the peeled garlic cloves and coarse sea salt on a cutting board.
03 - Using the flat side of a chef’s knife or a garlic press, crush the garlic until it forms a smooth paste.
04 - Optionally, drizzle in the extra virgin olive oil and continue mashing until creamy and well combined.
05 - Transfer the garlic paste to a small airtight container. Use immediately or refrigerate for up to 1 week.
# Expert Hacks:
01 -
- Ready in five minutes but tastes like you've been laboring for hours.
- One bulb of garlic becomes a flavor powerhouse you can use all week long.
- It's the secret ingredient that restaurant cooks never mention but always use.
02 -
- Don't use a garlic press if you want real crusher garlic—the press creates a watery mush with separated liquid instead of the creamy, cohesive paste you get from a knife.
- Fresh garlic makes an enormous difference; old garlic that's starting to sprout will give you a bitter, harsh flavor no amount of salt can fix.
03 -
- Rock your knife forward and back instead of chopping vertically—this creates friction and pressure that turns garlic into paste rather than scattered bits.
- Save the flat side of your knife for flattening the cloves first, then angle it and drag for mashing—two different motions for two different jobs.