Garlic oil
1 cup oil (vegetable, sunflower, olive, as you please)
6 cloves of garlic peeled
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Put the oil and the garlic in a small flat-bottomed saucepan. Heat over a medium heat.
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When the garlic starts to go deep brown (15 - 20ish minutes) remove from the heat and allow to cool.
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When cool strain the oil through a fine sieve into a sterilised jar. Here’s how to sterilise a jar.
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The oil you make this way will keep for about a week in the fridge.
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Feel free to combine garlic and onion if that’s what you want. I find it gives more flexibility to do them separately, but it is more of a pain to do.
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