- Garlic - 120 Grams
- Salt - 1/2 Teaspoon
- Water - 40 Grams
- Lemon juice - 40 Grams
- Rapeseed oil - 5 cups
The recipe for garlic paste: 1. Peel the garlic. The teeth must be passed through a press or a resin in the combine. 2. Mix the resulting mass with the salt. It is necessary that the salt is dissolved. 3. Then, stirring, slowly introduce water, lemon juice, half cup of oil until the emulsion forms. Enter the remaining oil slowly and do not forget to interfere. 4. Place the pasta overnight in the refrigerator so that the tastes mix. That's it, the paste is ready! About 500 g of garlic paste comes out of this amount. Store in closed containers or jar in the refrigerator. Pasta is stored in the refrigerator for more than four weeks. Of course, if you do not eat it before. You can use garlic paste everywhere - for making sandwiches, pizza sauce, baking meat and as an independent sauce for cold and hot snacks. I often add garlic paste to the soup or stew. In general, it is a universal pasta and it is convenient because it is available for a long time. Do not clean, squeeze garlic again and again. My husband says that the classic recipe for garlic paste came to us from Armenia. Well, thank the Armenians for the wonderful recipe! By the way, if desired, you can add greens to the paste (and if you are going to use it quickly). Bon Appetit! Be healthy and eat!
Servings: 10