PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Sablecourt Ginger-Garlic Puree

Independent adaptation of a publicly published Kwame Onwuachi recipe. Not affiliated with, sponsored by, or endorsed by Kwame Onwuachi.

Kwame Onwuachi's Sablecourt Ginger-Garlic Puree, from the published recipe.

Ratio

Ratio by volume: Canola Oil 180 ml
Canola Oil 180 ml

Ingredients

  • Garlic — 1 1/2 cups peeled cloves (~4 heads) (200 g)
  • Canola Oil — 3/4 cup (180 ml)
  • Ginger — 2 large (3-inch) pieces peeled sliced (80 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sablecourt Ginger-Garlic Puree wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 4 national awards

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Provenance

Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.

Originally published as Ginger-Garlic Puree (GGP).

Adapted from a recipe published by Kwame Onwuachi in Kwame Onwuachi My America (Food & Wine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Kwame Onwuachi My America (Food & Wine) (published as “Ginger-Garlic Puree (GGP)”). Full citation lives in Provenance.

Companion jar