[Jamestown1630]

I like that.

Chef Jean-Pierre makes a garlic puree. He keeps it in the freezer to use as needed (I don’t think it freezes solid with the olive oil in it, but it keeps and is still easy to spoon-out as needed). He uses a blender for larger batches:

https://www.youtube.com/watch?v=SZA2UcvnE6g

[lizma2]

Been making garlic puree for years but I freeze it lying flat in a plastic bag that way I can pinch off what I need.