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3 medium garlic heads (about 6 oz.), separated, peeled and smashed into individual cloves
1 cup Rich Chicken, Fish, or Vegetables Stocks, (click here for recipes)

Combine garlic and stock in a medium saucepan, cover with a lid and bring to a boil over moderate heat. Reduce heat to low and simmer, covered, for 25 minutes. Transfer garlic and stock to the food processor or blender and process until smooth.

Store tightly covered, in the refrigerator for up to 2 days or freeze for up to 6 months.

Author's Note: It is important to use Rich Chicken, Fish or Vegetable Stock; when commercial broth is substituted, the result will be too thin.

Poster's Notes:
Although this mixture is principally used as an ingredient--as the base for a surprisingly stable Eggless Mayonnaise, for instance (click here for recipe)--the garlic-greedy like to spread it on grilled bread.

Posted by Charlie Knox

Nutritional Info Per Serving (1 tbsp.): 10Calories, 1g Protein, 0g Fat, 2G Carbohydrate; 3mg Sodium; 0mg Cholesterol