Blanched garlic is a great way to remove the harsh, bitter bite of raw garlic while still keeping the floral, garlic aroma and flavor. In Thomas Keller's The French Laundry Cookbook, his technique calls for the use of milk instead of water. I've found that for most purposes, water can achieve fairly comparable results and it's more cost effective.
How To Blanch Garlic
- Put desired amount of garlic in a pot and cover with cold water.
- Bring water to a boil.
- Once water boils, strain garlic and add it back to the pot.
- Cover with cold water, and repeat previous steps for a total of three times.
- Blanching your garlic in this manner will get rid of the bitter taste and allow you to use as much garlic as desired without having to actually roast it. This technique also works great for any white garlic sauce, such as a garlic béchamel.
OK, Now What?
Now that you've made blanched garlic, you can use it for any number of recipes where a strong garlic flavor is desirable minus its assertive bite. Here are some recipes to give you a little inspiration: