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Pale, cloudy yellow allium essence in a glass measuring jug, seen up close.

Allium Essence

Waymond Wesley II
An onion and garlic essence blended with water and strained.
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Ingredients
  

  • 400 g onion skin on
  • 35 g garlic cloves pulled off the core, skins on
  • 700 g water

Instructions
 

  • Weigh 400 g onion, skin on, into a blender jug. Cut it into pieces small enough for the blender.
  • Add 35 g garlic cloves, pulled off the core with their skins left on, and 700 g water. Blend until smooth.
  • Strain through a 120-micron filter bag into a clean container.
  • Taste a small amount neat soon after blending. Note how sharp it is and how long since you blended it.

Notes

For 100 g squash crudo sauce, add 9 g essence to the base after the quieter aromatic liquids, tasting as you go. The allium should fill the middle without covering the main flavor.