Adjust to your taste, never the same here twice.
Walk on the wild side, experiment although massive quantities of Garlic Puree wont hurt.
https://www.youtube.com/watch?v=vv67FKqvjqI
I met this guy back in the late 70’s consider him a friend and have learned a lot from him
He owned the Left Bank restaurant in Ft laud. Gormet table side French cooking.
Still at it
If you like to cook check out his U-Tube
Wonderful garlic tip... I buy fresh garlic and in 10 days it’s useless. Never thought about preparing it, ice cubing it and having it around for a year without preservatives. Thanks for the link.