Roasted Garlic Infused Oil
A simple and tasty way to change up flavor.
- 1 head of garlic (or approximately 9 cloves)
- 2 cups cooking oil of choice
- Roast the head of garlic or the cloves. To roast the entire head, preheat oven to 350 degrees. Cut off enough of the sprout end to take off the tops of the cloves. Place on a sheet of aluminum foil and fold up the ends to enclose the garlic. (You’re making a package, but don’t make it tight enough so it inhibits steaming effect.) Roast for 30 to 40 minutes, or until softened. Squeeze out the cloves, taking care not to include any of the papery peel.
- Heat the oil in a heavy-bottomed pan until about 200 degrees.
- Add the garlic and heat for about 5 minutes, stirring constantly.
- Remove pan from heat and let cool to room temperature.
- When cool, pour the oil and garlic into a bottle or jar with a tight-fitting lid.
- Allow to sit in a cool, dark place for at least 24 hours before using. The bottle can be kept out of direct sunlight for 1 to 2 months, or it can be refrigerated. (I suggest the refrigerator.)
If you use a strongly flavored base oil, such as olive oil, the garlic flavor will be more muted.
copyright Ida Walker