Add Salt to Garlic When Mashing It

Published on Wednesday, September 9, 2009, by CHOW Video Team / Edit Post

Add Salt to Garlic When Mashing It

Douglas Ford, sous-chef of LA’s Lucques, uses kosher salt to help break down garlic in a mortar and pestle. It’s a small tip, but it can make a real difference for your aioli.

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POST A COMMENT |7 Comments

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  • He does say "mortal" in both his clips but even if I run over to his restaurant he probably will be off that night.

    It is hilarious but he is so sincere.

    Kosher salt is very effective when mincing garlic either on a cutting board or smashing in a mortar and pestle.

  • "You would add MORE salt to anchovies"
    Yes.
    You are going to season the dressing any how and it only takes a pinch to help grind them into a very smooth paste. No reason at all not to just toss them in the ole "mortal " with the garlic and salt.

  • Wow. You would add MORE salt to anchovies? They smash easily without adding anything else. I might add a bit of olive oil to smooth out the flavour, but nothing else.

  • Good grief he's only mortal. I trust no one ever makes a twypo (whoops) LOL
    This is a good tip and works well for other items like grinding anchovies for Ceaser salad.

  • No, I heard the same thing in both his videos. He IS saying 'mortal' and pestle. He's young. Somebody will point his mistake out to him someday.

  • Adding a large pinch of kosher salt makes pulverizing whole spices much easier in My mortar and pestle. Seriously :-).

  • Am I the only one who hears him saying "mortal and pestle" and can't help but titter over that? *grins*