“Here's a recipe based on one from my mom's recipe clipping collection, then combined with Julia Child's wonderful buttery method of preparing garlic. Yum!”
3 cups, approx

Ingredients Nutrition


  1. Separate the garlic cloves from the heads.
  2. Take a saucepan and heat to boiling the water; add the cloves of garlic and simmer for about 1 minute- drain, peel the garlic (which should be softish and should peel easily) and set aside.
  3. Melt the butter and olive oil together in the saucepan; add back in the peeled garlic and sauté over low for 10 to 15 minutes, until they're a creamy yellow color and are very tender.
  4. Using a food processor, whir together the cooked garlic and remaining ingredients, scraping down the sides occasionally, until the desired textured is reached.
  5. Note: keeps tightly covered in the fridge for about a week; also, you can substitute 1 tablespoon chopped fresh basil for the tarragon, for a different flavor.
  6. Note#2: recipe can be stretched by adding some (perhaps 1/2 cup) of silken tofu, too.

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