How to make garlic paste


The stinking rose? We're not sure where garlic got its nickname, but we DO know that garlic paste is a staple for many a culinary preparation. Marc Bauer, Master Chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant, shows you how easy it is to make garlic paste from scratch.

How to make garlic paste
  1. Crush the garlic bulb by placing one hand on the bulb, the other hand on top of your first hand, and pressing down with your upper body to separate the individual cloves of garlic.
  2. Remove the root on each clove. (If the cloves have started to germinate, remove the germ end as well, leaving only the middle of the clove.)
  3. Using your knife's flat blade, crush each clove. This will enable you to remove the skin easily and quickly. (If necessary, use a paring knife to remove stubborn remnants of skin from the cloves.)
  4. Assemble the cloves in the center of your work surface and, using your knife's flat blade, crush the garlic by drawing the knife sideways across the pile of cloves. (Note: Some chefs use coarse salt in this process to help with the crushing and pulverizing process. This is a matter of taste and preference.)
  5. Use your knife to dice the crushed cloves. Put approximately a half-pound of pressure on the top of the tip of your knife with your left hand, grip the knife bolster at the end with your right hand, and use a rocking motion to finely dice the garlic. (A bolster is the thick junction between the handle and the knife blade.)
  6. Assemble the garlic into a layer and crush it again with your knife.
  7. Repeat the dicing and crushing steps until the garlic is reduced to a paste-like, smooth consistency.
Transcript Hi I'm Marc Bauer from the French Culinary Institute. Today I like to show how I make garlic paste. So, for the garlic, to remove the cloves, I crush it with my whole body. I'm right on top of it and I separate the cloves.  Once I separate the cloves I use a chef's knife. Remember you have to remove the root of the garlic, you know, for the skin to come out easily. Many times, you know, if the garlic has, uh, start to germinate you want to remove the germ also. That will be the very middle of it--like the little green stuff that's in the middle. So just take a few cloves. Once I'm here, I've removed the root I want to crush each piece so that the skin removes easily. See you can just, up, that's it.

So I've removed the skin of the garlic. Which now that you've crushed the garlic it comes out pretty easily. I can use a paring knife if I need to. I just rub the garlic. There I go. Just make sure there's no skin left over on the garlic. There we go. Clean up my station always, and start to make garlic paste. No skin left.

I first I crush it. Some people like to use salt. The salt helps into crushing, but I don't like the excessive salt sometime. You know you just want to put garlic paste without the salt, so I like to do it that way also. So--oh more piece of skin. There we go, all set. Yeah.

So once I've crushed the garlic I take even the side like this, put like a little pressure with my left hand and go back and forth like this. See the technique is to put like half a pound pressure on this. It's very loose. I hold the bolster at the very end of it and do a rocking motion. So, I go down this way and down this way. I'll go...if I do a have a few garlic you can put it together again. Crush it and do the same thing again. So you have one little layer again. One pound, half a pound pressure or so. And you go back and forth. So you go slowly at first it’s easier. Remember: one tip is to hold the very edge of the end of the knife here. And go back to it. Once you do it a few times you get pretty efficient at doing garlic paste. We have garlic paste.
meet theexpert
  • Marc Bauer

    Marc Bauer Master Chef, French Culinary Institute Marc Bauer is a Master Chef and Roundsman at the renowned French Culinary Institute and its popular L'Ecole Restaurant in New York City. more about this expert »

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