This intensely flavored puree is delicious with roast chicken, lamb and fish. More Terrific Condiments

Patricia Wells
January 2001

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Recipe Summary

Yield:
MAKES ABOUT 1 3/4 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, simmer the garlic cloves in the milk over low heat until the garlic is soft, about 30 minutes. Strain the garlic, reserving the milk. When cool enough to handle, peel the garlic cloves and put them in a food processor. Add the reserved milk and the lemon slices and puree. Season with salt.

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Make Ahead

The puree can be refrigerated for 2 days. Bring to room temperature before serving.

Notes

One Tablespoon Calories 15 kcal, Total Fat 0.2 gm, Saturated Fat 0.1 gm, Protein 1 gm, Carbohydrates 3 gm.