When I first made roasted garlic it was just basic, meaning just roasted and nothing added. I came to the conclusion that if I made a larger batch I could store it, make it less often, and use it more often. But things tend to mold, so I added the salt, lemon, and olive oil to keep it from spoiling and it worked out very well. It also improved the flavor so it was a win, win. I'm sure you'll make this a permanent fixture to your refrigerator as I have. I use it in everything but ice cream.
Roasted Garlic Paste
- Measuring Cups
- Measuring Spoons
- Glass Baking Dish
- Aluminum Foil
- 2 C Garlic - Costco often has pre-peeled (Paper removed) garlic. This saves some time. There's also Whole Foods. †Jumbo is easier and don't use old garlic.
- 1 tsp Sea Salt - Any salt will do, but Himalayan Pink salt is a good alternative.
- 2 Tbsp Extra Virgin Olive Oil - Costco has some of the best Olive Oil available.
- ½ Tbsp Lemon Juice or Citric Acid granules - Citric acid granules is ¼ tsp = 1 Tbsp of lemon juice, so ⅛ tsp will work here.
Prep The Garlic And Roast It
- Using a very sharp knife, cut the root side off of your garlic bulbs at about ½" into the bulb.
- Drizzle some olive oil into the bottom of your baking dish and spread it around a little. Place the body side of the bulbs with the cut side facing down into the baking dish and drizzle some additional olive oil on the bulbs. Focus your olive oil spout over the top center of each bulb and pour oil into the frayed garlic paper ends.
- Place aluminium foil over the baking dish and seal the edges. Place in the center of your oven and roast for 70 minutes at 300° F. If you know your ovens behavior well then adjust your temperature and time as needed.The garlic color will change from an off white color to a light tan when it's done. If the color turned brown then it's over cooked, but don't frown, it's still very usable and still tastes good. You might even like it this way more than the lightly roasted.
Blend The Ingredients
- You can use a butter knife to pop the garlic from the root bottoms and the tops only need squished a little and it comes right out. (You can always opt to not cook and use the bottoms. They can be a hassle to work with and might not be worth the aggravation.)In your food processor, put the garlic in first, then add the olive oil, salt, and lemon juice/citric acid. Blend it until it looks creamy smooth.
- Place your roasted garlic sauce into containers and refrigerate. You can also put it in freezer safe containers and remember to date them.