Golden Garlic Paste ~ Everyday Garlic goodness

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Garlic is a gift!  The attributes of this pungent healing herb, are many.  How to EAT MORE GARLIC? You must try this Golden Garlic Paste!! So good!

Here’s a super idea ~ a family favourite. It is excellent spooned over a baked potato, with any kind of baked chicken, pork, beef or fish as well as legumes and a  myriad of vegetables.  It takes about 20 minutes to make and stores well in the fridge for 2 weeks (or freezes well) Try this and please do let me know HOW you use it with your meals.
We can all benefit from MORE garlic!!


Golden Garlic Paste

Garlic Paste:

  • 2 bulbs garlic, cloves separated and peeled
  • 1/2 cup lemon juice (freshly squeezed if possible)
  • 3/4  teaspoon sea salt
  • 1 – 1.5 cups extra virgin good quality olive oil
  • 1 egg white* (optional)

Put all of the garlic  in a blender or food processor
Blend until garlic is chopped (about 2 minutes)
Add the egg white (if using) and blend until mixed in
Add 1/4 cup of the lemon juice + the salt.
Pulse until combined
Slowly add a small amount of the oil. (Let’s say about 1/4 cup of oil)
Blend until the mixture becomes slightly smooth. (at least one minute)
Add more (about 1/4 cup again) oil and continue to blend.
Add the remaining lemon juice. Blend for another minute.
Continue to add oil and blending for about a minute until 1 cup of oil has been added.
We are looking for a smooth thick garlicky paste.
If the garlic bulbs are large, the recipe may require additional oil.
We stop adding oil when the oil itself stops blending into the mixture.

The mixture should become thick and  resemble golden mayonnaise.

Store in a glass container in the fridge or freeze in small batches.
*Egg white helps to hold the garlic together and makes it easier in the food processor, to achieve a good chop.
Often the garlic ‘hugs’ the bowl of the device and won’t cooperate. The egg white is an easy way to help it all emulsify and get to the consistency faster. If the egg white is omitted, the result will be a garlicky paste or thick sauce. Including the egg, should produce a lighter  mayonnaise-like consistency. The taste will be the same. The egg  can be omitted.

The consistency achieved is somewhere between a thick paste and a creamy smooth sauce~ depending upon ‘the weather’, the size of the garlic cloves, and the size of the egg’s egg white! 

 IMG_4114Why do I keep writing about Garlic? Why do we want to eat lots?
Here are the reasons I am always making garlic goodies!


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    • Hello Norma ~
      The egg white is optional. I will make a note of that, and adjust the recipe.
      It’s in the recipe to help make the garlic come together as a paste more easily.
      The original tradition for this recipe — does NOT have the egg white.. and is actually made
      with a mortar and pestle.

  • This seemed extremely strong in the garlic and felt it was too strong for me to like. I had recently read that fermenting garlic calmed down the sharpness it has so I decided to add 2 Tbs of kefir whey and let it sit for 3 days on my counter. It definitely brought down the heat of the garlic and made it a very nice balanced sauce.

    • HI Leslie. Thanks for your question. The ONLY reason that the egg is in the recipe — we have found that the egg helps the garlic to ‘come away’ from the food processor ‘bowl’ easier.. I bet that Chia would do the same thing.. The garlic gets very sticky!
      The original recipe does NOT have an egg, so it can be omitted.
      Hope this helps. Enjoy!!

    • Sounds like a plan. As I’ve tried to explain, the egg is NOT necessary. It’s not a part
      of the original recipe. My BIL added it, for the sole reason of helping the garlic to ‘ease away from the sides of the food processor’.
      If you want to experiment with flax or chia and make a gel, that may assist with this issue too..
      The recipe itself doesn’t need the egg or the flax/chia to be authentic.
      Hope this helps! ENJOY!!

  • I recently purchased something similar to this, pre-made and was wondering about making it myself. The two types that I bought were ‘flavored,’ though—one with added basil and one with cayenne. They were both delicious. Might be worth trying your recipe and adding some other herbs too, just for something different!

    • Thanks Lisa! I do make ‘pastes’ with a few different herbs, and enjoy them all.
      Will think about it. Please let me know if you try something with an extra ‘kick’.
      Happy experimenting!

  • We had a wonderful restaurant here in town that served a creamy garlic salad dressing that was to die for. You could even buy a pint to take home. They have sadly gone out of business and I have never been able to find that dressing anywhere else. The pictures of this garlic spread looks very similar and I cannot wait to try it. If it is even remotely close to that dressing I will be in your debt forever!

    • Oh Lynda, now you have peaked my curiosity! Please make it and let me know!
      It can be quite thick.. that’s why I’ve called it a paste.. but after it’s made.. it can be altered to make all sorts of goodies!
      Please let me know! good wishes, Carol

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