Rounding out the flavored oils posts is Garlic Oil.
If you've been following me this year you've already found out how awesome Onion oil and Scallion oil are.
Well, there is a third flavored oil that creates a holy trinity of oils in the kitchen.
What are 3 reasons why you need Garlic oil?
- It's super versatile and can replace plain oil in any savory recipe
- It's super easy to make, you don't even need to remove the garlic skins.
- It gives any dish a garlic flavor without having to mess with chunks of garlic
This oil will add toasty garlic flavor to anything you want. If you love garlic this recipe is your new best friend. You can use it as a base when you start cooking or drizzle it over the top of something before serving. It's great when cooking meats or making salad dressing.
Because it's been slowly cooked the garlic infuses the oil without giving it the 'bite' that raw garlic has. It's flavor is mellow like roasted garlic
I love how easy it is to make. Once a month my house will smell strongly of Garlic, Onions, Green onions, and oil. I make all three oils at the same time. When cool I bottle them and store half on the counter and the other half go in the fridge.
I've even had requests for it from family and friends...I think I know what I'm making people for Christmas this year.
I usually use one of these flavored oils at a time, but sometimes I love mixing all three and get to enjoy the complex flavor they give a recipe, I especially like the trio in soups and stews like my chicken soup or clam chowder.
You seriously need to try them, you'll fall in love.
Garlic Oil
Ingredients
- 3 bulbs garlic
- 2 cups Oil of choice I use Peanut or Avocado oil (use avocado for Paleo)
Instructions
- Break apart the garlic bulbs. Place a large knife sideways on a clove or two (make sure the sharp side is facing away from you). Using the palm of your hand carefully but firmly press down on the flat part of the knife. This should crush the cloves of garlic beneath it. You can remove the skin if desired but it is not necessary. Repeat with all the cloves.
- Place the oil and crush garlic in a Wok or large pot and heat over Medium heat, stirring occasionally. If oils starts to simmer turn the burner down. You are slowly cooking the garlic to allow its flavor to infuse into the oil and need to take care not to burn the garlic.
- After a about 30 minutes the crushed cloves should be golden brown. Using a slotted spoon or mesh ladle remove the all the solids, making sure to drain the oil from each scoop. Allow oil to cool.
- Once the oil is cool, strain it through a cheese cloth and place it in a bottle or jar
- Garlic oil will keep for up to 4 weeks on the counter or 2 months if refrigerated.
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