How to offset too much garlic? (7 things to add)

In this brief guide, we will answer the question, ”How to offset too much garlic?”.  We will consider all the possible ingredients when added to the dish, diminish the garlic flavor.

How to offset too much garlic?

You have plenty of options at hand to let you offset too much garlic such as; onions, potatoes, aromatic herbs, creamy ingredients, acids, or sweeteners.

How to decide the quantity of garlic you need?

Depending on the size and variety, you may find that excess garlic cloves may need to be put aside. Garlic has an overpowering flavor that acts as a flavor enhancer.

Even though you may prefer to add a whole garlic clove or mince it up, it is available in its alternative forms. However, if you buy flakes or powder from the store, you can expect it to have a milder flavor profile.

Measuring garlic is easier if it is store-bought. However, if you decide to use whole cloves, you may need to work your way around the quantities of garlic that you need. Many reasons will make a person opt for whole, fresh garlic.

Method 1 

The first brilliant hack to help you combat the addition of too much garlic is to reduce the percentage of garlic in your dish.

You can’t remove the garlic flavor from your dish, but you can surely increase the other ingredients to it. Increase the size of the batch or adding some flavors that will reduce the concentration of the garlic.

Add some neutral flavors and ingredients that will not sabotage the flavor profile of your dish.

Method 2

Garlic has a compound called allicin, which gives it a distinct taste and aroma. However, to enable the allicin compound, you need to activate the enzyme that causes the release. 

When the garlic is subjected to a stimulus such as a physical force brought on chopping the garlic, the enzymes are released. 

The enzymes, in turn, cause the garlic compound to release as characterized by its distinct, pungent flavor.

You can hinder the release of the flavor if you destroy the enzymes by applying heat. When you cook the food at a temperature greater than 140 Fahrenheit, the enzymes denature or become inactivated. Hence, the bitter compounds are not released and, the flavor becomes less intense. 

Method 3

Here, I suggest you not consume the dish after you cook it but leave it overnight. Aromatic compounds in herbs and spices such as garlic are volatile. Volatility means that the compounds evaporate quickly. If you leave your food for a few hours, you notice a significant decline in the flavor profile. The same phenomenon happens to the added garlic, where the allicin from the garlic will also escape from the dish.

Other FAQs about Garlic which you may be interested in.

How to reduce garlic taste?

Some miscellaneous ingredients to add:

Try adding any of the following classes of ingredients to help you combat the garlic flavor.

These include; onions, potatoes, aromatic herbs, creamy ingredients, acids, or sweeteners.

  • Add onions to suppress the garlic flavor. If you don’t mind some extra onions in your meal, then you can try this method.
  • Aromatic herbs such as parsley, basil, and cilantro will do the job as well. 
  • Creamy ingredients such as dairy and non-dairy will do the job well. Try butter, coconut milk, or yogurt, whichever works best for you. 
  • Add some acidic element to your dish if you believe it will complement your dish. You could use vinegar or lemon juice to mask the garlic flavor.
  • If you think it might work well for your dish, add something sweet. You could use sugar or honey to hide the overpowering taste of garlic.
  • If not sugar, then salt might do the trick. Salt is the best seasoning to bring out or suppress other flavors. However, you need to be careful as you add salt because excessive salt in food can be unpleasant. 
  • If not anything else, then add potatoes. Garlic goes quite well with potatoes and is one of the most likable vegetables. Potatoes do not have an overpowering taste or flavor that could dominate the taste profile of the dish and blend well into anything; let it be savory or sweet.

Why is garlic so popular?

Garlic is one of the most common flavoring agents. The distinct spicy and pungent flavor makes it an essential ingredient for many dishes.

Garlic releases sulfide compounds that are volatile. Volatile compounds contribute to the aroma that we add to our food.

The nutrients found in garlic are Selenium, Manganese, Vitamin B6, and copper.

The health benefits of garlic are not limited to controlling blood pressure, but research suggests that it protects from the common cold as well. Garlic also has antioxidants and the ability to lower cholesterol levels.

Garlic boosts the immune system and protects against the common cold. Its healing properties are one of the reasons people choose to use garlic as an additive.

In this brief guide, we answered the question, ”How to offset too much garlic?”.  We considered all the possible ingredients that could be added to your dish to diminish the garlic flavor.


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.