Photo: Oxmoor House 
Hands-on Time
5 Mins
Total Time
35 Mins
Serves 4 (serving size: 3 tablespoons)

Purees have earned their place in professional kitchens for a number of reasons. First, if made well, they add a silken luxuriousness to a dish. Secondly, purees are malleable; they can be used to highlight the simple elegance of a chosen ingredient--or, conversely, they can be folded into things as a finish of sorts. There's something about a well-made puree that suggests you're the type of cook to revere an ingredient enough to painstakingly transform it into something that can be experienced with every bite of a composed dish. That's respect.

How to Make It

Step 1

Combine all ingredients in a small saucepan and simmer over medium heat for about 30 minutes, or until the liquid level is reduced to 1/2 cup (meeting the level of the garlic cloves).

Step 2

Allow to cool slightly. Drain and reserve poaching liquid.

Step 3

In a mini food processor, add the garlic cloves and pulse until smooth. Slowly drizzle in the reserved poaching liquid while the blade is running until the mixture resembles homemade mayonnaise.

Step 4

Serve warm under something like Port-Stained Beef Medallions or any simply pan-roasted meat.

Cooking Light Mad Delicious

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