Poached Garlic

The following very simple recipe allows you to hold cloves of garlic under refrigeration for up to two weeks. It has the added benefit of removing the “heat” of the garlic clove and enhancing the sweeter flavor normally achieved by caramelizing. The finished product makes it super easy to work into dishes that you want garlic flavor but without the heat.

Recipe courtesy of Culinary Institute of America – Greystone Campus – HKHL

Equipment/ utensils required:

Small or medium sauce pot, sealed refrigerator storage container.


2 Heads of fresh garlic

4 cups water


1. Separate all the cloves from the head but do not remove the skins of the cloves.

2. Bring the water to a rolling boil.

3. Add all the cloves; turn off the heat and cover. Let cloves rest in the water until you can remove them by hand once cooled.

4. Remove the skins at this point from each clove and store in a sealed container under refrigeration.

Makes about 20 to 25 cloves