Garlic Oil

This is a basic, work horse kind of flavour builder. It will keep in the fridge sealed for up to 1 week.  Use it in salad dressings or brush on crostinis or pizza bases.

 

Update 5 July 2016:  I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off !  Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb.  I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.

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Garlic Oil
Garlic Oil
Votes: 1
Rating: 3
You:
Rate this recipe!
Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Garlic Oil
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Peal the garlic cloves and roughly crush with the side of your chef's knife.
  2. Heat oil and garlic in a sauce pot until bubbles start to form. Let garlic 'simmer' about 10 minutes. Make sure it doesn't come to a full rolling boil.
  3. Remove from heat and cool.

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