French Garlic Paste for Dressings, Sauces & More
Drôme garlic—named after the region it's grown in, located in central southeast France—is prized for its intense aroma and sweet, allium flavor. This big, bold paste is crafted with only two ingredients: Drôme garlic and salt. The paste is sharp and round with garlic flavor and a delicate salinity. Keep Salted Drôme Garlic from Albert Ménès on hand for adding instant garlic goodness with just a spoonful.
How to use
The uses for this condiment are as vast as the paste is garlicky (and, it's pretty darn garlicky!). Whisk into dressings, add to marinades or mix with butter and slather on a chicken before slow roasting. It's also the key to classic aioli—dollop on top of fried potatoes, serve alongside poached shrimp or slather onto burgers and sandwiches.
For an easy breakfast, make garlic-infused Oeufs Cocottes (baked eggs). Here's how in 4 easy steps:
- Start by preheating the oven to 375°F. Mix together heavy whipping cream with a spoonful of Albert Ménès Salted Drôme Garlic and chopped herbs.
- Add cubes of ham or cooked mushrooms to the bottom of individual ramekins and top with a few tablespoons of the garlic-herb cream.
- Top each ramekin with an egg, season with salt and pepper, and a generous grating of Gruyère cheese.
- Bake, covered, in a water bath for 8–9 minutes. Uncover and continue to bake until the whites are just set and the yolk is still runny, about another 2–4 minutes. Serve with lots of toast sticks for dipping!
About the producer
Founded in 1921, Maison Albert Ménès has been distributing fine grocery products, founded on quality and authenticity, in France for almost 100 years. After traveling in the French navy, Albert Ménès—a native of Brittany, France—had a dream of bringing Parisians the Breton flavors of his childhoods, as well as the flavors of his travels.
Now, Maison Albert Ménès works with small crafters and farmers across France, distributing over 400 traditional products that highlight the best of regional French ingredients. Stock your kitchen with classic spice blends like Persaillotte and Herbes de Provence to jams and condiments like Drôme garlic purée, Périgord walnut kernels and Mirabelle plum jam.