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.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary test

5 mins
35 mins
Serves 4 (serving size: 3 tablespoons)


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

48 calories; fat 1.8g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.1g; protein 2g; carbohydrates 7g; cholesterol 6mg; sodium 236mg; calcium 47mg.