We have been using garlic in almost all of the dishes we prepare for many years. Whether as granules, pickled, natural or as in this recipe as a garlic base. We love garlic!
We prefer the pure, fresh garlic with its hearty taste. With so much garlic use, it's quick to find a way without getting your hands “dirty” every time. 🙂
I discovered a great basic recipe for this years ago. Fresh garlic, herbs and a little salt are mixed and the basis is ready for quick use. I love it that way!
tip: Take a slice of freshly baked bread, brush it with butter and take a little of the garlic base and spread it on the bread slice. An absolute one Moment of pleasure !
Garlic basic stock
Notes
The paste will easily keep for several months in the refrigerator if clean cutlery is always used when removing it.
If you use the basic stick, then taste your prepared dish only at the end and add salt if necessary. By adding salt to the base, you usually need less or no additional salt in the food.
Ingredients
- 400 g garlic (Chinese bulbs or normal garlic)
- 200 g herbs fresh or frozen (e.g. parsley and chives)
- 200 g salt (preferably coarse sea salt without trickling aids)
Instructions
- Depending on what kind of mixer you have, put the ingredients in the appropriate mixing bowl or bowl and process them into a homogeneous mass. Then fill the paste into appropriate, clean jars with screw caps.
- 1 teaspoon base = 1 clove of garlic
