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
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).
Allow to cool slightly. Drain and reserve poaching liquid.
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.
Serve warm under something like Port-Stained Beef Medallions or any simply pan-roasted meat.
Cooking Light Mad Delicious
