Mortar and Pestle

A utensil, usually made from porcelain, metal, or wood, that is used to crush or grind such foods as herbs or spices. Usually sold as a set, the mortar is a small bowl and the pestle is a small cylinder with a club-shaped end.


  1. Thai Curry Paste

    The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy granite mortar and pestle , but a food processor works fine. This curry paste will have a softer texture than the ...

  2. Spicy Green Papaya Salad

    For this Thai classic, Andy Ricker uses a mortar and pestle to pound crunchy raw green beans with a piquant mix of chiles, garlic, fish sauce and lime juice. He then tosses in crisp strips of unripened papaya.

  3. Fusilli with Feta & Lemon-Caper Pesto

    The idea here is to make a tangy, lemony pasta sauce with feta and a few pantry staples. You can make it in the time it takes to cook the pasta. I use a large Japanese mortar and pestle for the sauce--it takes about 5 minutes of pounding--but a blender is even faster.

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  1. Real Aioli for Real

    Wed, 5 Oct 2016

    I don’t usually like to put words like “real” or “classic” in front of recipe names, since who the hell really knows, but in the case this aioli, I’m feeling pretty confident. In its purest form, this amazing sauce is nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. It arguably the greatest cold sauce of all time. Speaking of cold, the health benefits of regular aioli consumption are legendary. There’s not much not to like here, unless you don’t like garlic, then there’s plenty. This is pure, fiery, intense garlic flavor like you may have never tasted. It’s also a clever trick to get you to buy a wooden, or marble mortar and pestle . Sure, if you don’t have one you can smash the garlic against the cutting board, with the flat of a large knife, and sort of do the same thing, but you don’t get the extra pulverization when emulsifying the oil.   And it’s all about the pulverization.   That’s what releases all those volatile compounds in the garlic, producing aioli’s signature flavor. I really hope you give this a try soon.   Enjoy! Ingredients for about  2/3 cup Real Aioli: 4 large FRESH garlic cloves, peeled and sliced 1/2 teaspoon kosher salt, or other course grain salt 1 to 2 teaspoons freshly sqeezed lemon juice or vinegar, or to taste 1/2 cup *light flavored extra virgin olive oil 1 or 2 teaspoons of water to adjust texture  - Note: This is best ea ten fresh, but shou ld be o kay for about 24 hour s .  * Since this sauce has such a sharp, hot flavor from the garlic, you don’t want to use a really strongly flavored olive oil. We don’t want anything too peppery and bitter, which will clash with the garlic. Use something on the mild side, or cut with a neutral vegetable oil.

  2. 20 Cooking Tools You Need to Be Healthier in 2016

    Thu, 31 Dec 2015

    painlessly shed 3 pounds! Resolutioners, take note: Here are 20 cooking tools that will make it easier to make even more nutritious meals. Release even more herbal flavors by crushing them in a mortar and pestle before adding to your recipe.

  3. Farmers Market Fresh Enchiladas

    Wed, 24 Jun 2015

    hands on whole, dried peppers and grind them up yourself rather than reaching for the pre-powdered stuff. No mortar and pestle ? No problem. Use your coffee grinder instead. This is where the idea of adding coffee grounds to the recipe came

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Food Blogs We Love

  1. 4 o'clock No-bake Energy Bites

    Thu, 23 Jun 2016

    effort. I also like chia seeds here, and tend to use them as my seed of choice, but I first beat them up in a mortar and pestle a bit before adding them to the mix. Also, feel free to swap things up a bit - trade in alternate seeds, use whatever

  2. Lemongrass Turmeric Curry Paste

    Fri, 8 Jan 2016

    and intensely flavored. I tend to wing it a bit when it comes to pastes - throwing whatever I have on hand in the mortar and pestle (or, if I'm feeling lazier, the food processor), but I love a generous shallot base - and that's what you

  3. Thinnest Oatmeal Cookies

    Fri, 14 Dec 2012

    the big electric mixer, and there are all sorts of aspects I suspect he'll like - pounding fennel seeds with a mortar and pestle , using an egg-beater to blend the sugar and egg, and working with dough that transforms from little bumps to

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