Garlic oil

Garlic oil

Huile d’ail

By
From
Luke Nguyen's France
Makes
250 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250ml vegetable oil
6 garlic cloves, finely chopped

Method

  1. Pour the oil into a wok and heat to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds.
  2. Add the garlic and fry until golden — be careful not to overcook the garlic, as it will continue to cook once it is removed from the oil and may become bitter.
  3. Strain the oil through a metal sieve, into a heatproof container. Dry the fried garlic on paper towel, then store in an airtight container in a cool dark place and use within 4 days.
  4. Reserve the garlic oil to add to salads. It will keep for up to 2 weeks if stored in a cool dark place.
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