- 1/2 cup peeled garlic cloves (about 2 heads)
- 1/2 cup cold water
- 2 tablespoons unsalted butter
- In a food processor or blender, puree the garlic cloves with the water. In a small saucepan, melt the butter over moderate heat. Add the garlic puree and cook until the water has evaporated and small holes form on the surface of the puree.
The garlic puree can be stored in the refrigerator for up to 2 weeks.