How to Mince Garlic

How to Mince Garlic

1. Trim off root end of clove, then crush clove gently between side of chef’s knife and cutting board to loosen papery skin. Skin should fall away from garlic.

2. Using two‐handed chopping motion, run knife over garlic repeatedly to mince it. Keep one hand on top of blade and make sure to rock blade back and forth as you move it across pile of garlic.

3. Mincing garlic to a smooth paste is a good idea in many recipes (such as sauces or dressings). Sprinkle salt, preferably kosher, over chopped garlic. Coarse grains of salt help break down garlic faster.

4. Continue to mince garlic and alternate with scraping motion. Turn knife on its side and scrape blade back and forth over garlic to form sticky, smooth paste.