You can make your very own garlic oil in a couple of easy steps with just two ingredients. It's a quick way to add a new subtle flavour to any meat, salad or side.Tad Seaborn/The Globe and Mail
I never buy flavoured oils but I always love to receive them as gifts. They're a quick way to add a new subtle flavour to any meat, salad or side. Recently, I finally took the time to make my very own garlic oil in a couple of easy steps with just two ingredients. I have been drizzling it onto roasted potatoes, sautéed veggies and even crisp rye toast when I'm having eggs.
Garlic Oil
1/3 cup garlic cloves
1 cup peanut or vegetable oil
Method
1. Peel 1/3 cup garlic cloves and roughly slice about 1/4-inch thick.
2. To a small heavy-bottomed pot add 1 cup peanut or vegetable oil and the garlic. Bring to a gentle simmer over medium heat (it doesn’t need to boil, so watch out for splatter) and allow to cook for about 10 minutes or until the garlic is golden.
3. Remove the garlic with a slotted spoon (it’s edible on its own or makes a great salad or pizza topping) and allow the oil to cool. You can use it immediately, or pour into a glass jar and store in the fridge. Remove from refrigerator about 15 minutes before use.