This is one of those extremely versatile items that you can make in batch, then store in the oil for a very long time in your refrigerator. By slow poaching the garlic cloves in oil, you mellow the sharpness and create a rich earthy flavor. You can also add other items (peppercorns, crushed red pepper, fennel seed are among some) to add a unique element to your garlic. Soups, quick pastas, sauces, marinades, and stabilizing bases for salad dressings are among some of my chief uses for this wonderful item.
I normally use extra oil when I make this and after I store the garlic covered with oil, I put the remaining oil in a different container to cook with. This can also be used in various items included as an actual cooking oil.
Ingredients
Heads of garlic 8 ea
Blended Oil 4 cups
Mason Jar with lid 1 ea
Method of Procedure
Separate the garlic bulbs and peel each clove. A quicker way to do this, is to place all the separated cloves into a stainless steel bowl. Place another bowl on top, and shake. After a bit, remove the peeled garlic and repeat the process until all the cloves are peeled.
Place all garlic and oil in a sauce pan and turn on at a low simmer. As soon as the oil starts to simmer reduce heat to low. Cook for about 30 minutes, until the garlic is soft and turn off heat.
Store
Comments