Culinary Garlic Hydrosol

Culinary garlic hydrosol is a food-grade aromatic water obtained during the steam distillation of garlic bulbs, it brings a recognizable garlic aroma to recipes in a liquid form that blends evenly through sauces, dressings, marinades and broths

Culinary properties
Its water-based form distributes the garlic aroma evenly through liquid and semi-liquid preparations, it can be added gradually until the desired flavour is reached and is especially useful for recipes where a smooth and consistent finish is wanted

How to use
Sauces: Add gradually to tomato sauce, butter sauce, cheese sauce or a savoury pan sauce, stir thoroughly and taste before adding more
Marinades: Mix with olive oil, lemon juice, salt, black pepper and herbs for chicken, fish, lamb or vegetables, whisk the mixture before coating the food
Salad dressings: Whisk with olive oil, lemon juice or vinegar, mustard, salt and black pepper for tomato, potato, bean or pasta salads
Soups and broths: Stir into vegetable soup, lentil soup, bean soup or chicken broth near the end of cooking so its garlic aroma remains noticeable
Potatoes and vegetables: Mix into mashed potatoes or combine with olive oil before dressing cooked potatoes, cauliflower, courgettes, mushrooms or green beans
Rice, couscous and legumes: Stir into cooked rice, couscous, lentils, chickpeas or white beans together with olive oil and your preferred herbs
Hummus and savoury spreads: Blend into hummus, mashed white beans or soft cheese spreads to distribute the garlic flavour evenly throughout the mixture
Finishing dishes: Add gradually after removing the dish from the heat when soups, sauces, vegetables or grains need a clearer garlic aroma

Food-grade garlic hydrosol from Allium sativum bulbs