Garlic Oil
From xnipek 15 years ago
- 40 minutes to make
- Serves 8
Great to cook with, makes terrific garlic bread and on salads. As with any recipe, you might have to adjust to your own taste. Don't know whether it needs refrigeration, probably would be a good idea.
Ingredients
- 5 cups oil of your choice (olive is great, but any oil will work) shopping list
- 3 heads of garlic shopping list
How to make it
- Peel the garlic, leaving the last coat on will not matter.
- Put two cups of oil in a blender, add the garlic, blend on high until smooth. Add oil if too thick. If you do not have a blender, putting the garlic through a masher will work.
- Put all the oil and blended garlic in a large skillet; heat no higher than 250 F. The trick is too cook the water out of the garlic without overheating the garlic essence.
- When the bubbling has stopped, strain the oil through a sieve, let cool, then store the oil in jars - canning jars work well. The oil will probably have a light green cast.
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