I just made my first (successful) batch and it’s ok, but it doesn’t really taste like store bought at all. And the goal is to get a similar end result since that can be used get other people into making their own instead of buying it since it’s marked up so much.
Would using minced instead of fresh garlic result in a noticeable difference in quality? I’ve been using minced and just converting that to 1/3 tablespoon per clove. So that might be the answer.
If you're talking about the stuff in the jar, it's missing the sharpest/most aromatic flavors of fresh garlic. That's just the price paid to make some foods shelf-stable, unfortunately.
The difference will be pretty noticeable, and since it's a blender recipe you don't even have to prep the stuff beyond peeling it.
When you say “minced” are you saying bought it from the store in a jar pre-cut?
I mean, personally I don’t mind chopping up fresh raw garlic and putting it in; in fact I like it. But it’s very pungent and you’ll really reek.
Best results are from roasting at least a half dozen cloves for three cans of beans. Roasting garlic makes it like a warm, mellow, buttery spread. Absolutely delicious, and can be used for plenty of other things (like making pesto).