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Process until mixture is very smooth.
Add garlic and pulse until mixture is very fine.
Continue to cook, whisking continuously, until mixture is very thick.
If the mixture is very soupy, continue to cook a little longer to make it thicker.
If mixture is very stiff, beat in more butter by fractions.
Drain at room temperature overnight, until mixture is very dry and firm.
(If mixture is very dry, add about 1/2 cup water).
Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes.
(If mixture is very thick, add a cup or so of hot water).
If the mixture is very soft, transfer to the fridge for 10 minutes to firm up a little.
Place over low heat, stirring gently with a spatula to avoid creating air bubbles, until mixture is very smooth.
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