Quick Garlic Paste

1 medium clove yields a scant teaspoon

“Mashing garlic with coarse salt into a paste with the side of a chef’s knife is superfast and useful where you want an infusion of fresh garlic flavor without any chunks,” says Katherine Deumling, owner of Cook With What You Have in Portland. Choose coarse sea salt or kosher salt for their grit, which breaks down the garlic like a mortar and pestle.

“Use the paste sparingly as it’s strong,” she advises. And don’t try to store any leftover dabs — always make it fresh.

Here are a few of Deumling’s suggestions for incorporating garlic paste:

  • Add a teaspoon to a vinaigrette dressing
  • To make fake aioli, add to store-bought mayonnaise
  • Add garlic paste, lemon juice and chopped fresh dill to Greek yogurt to make tzatziki
  • Season the filling for deviled eggs
  • Sprinkle over nearly cooked ratatoullie
  • Add to a meat marinade or rub
  • Toss garlic paste and olive oil with cooked veggies or meat