Garlic oil
By Elly Bolton
This recipe doubles up as a recipe for both garlic oil and garlic confit!
Ingredients
Ingredients
Oil of choice (I used sunflower oil)
Garlic bulbs
Optional: fresh herbs of your choice
Method
Method
For each 250ml of oil, use 1.5 bulbs of garlic
Separate the cloves, trim the ends, and peel them
Put them in a saucepan and cover with oil. If using herbs, add them now
Simmer on a very low heat until the garlic is tender but still keeps its shape. It’s important not to heat this quickly, or the cloves will burn
Once the cloves are tender, remove the saucepan from the heat and stir every few minutes until cool
Transfer into a container and keep in the fridge. Enjoy in salad dressings, with balsamic vinegar and crusty bread, or use for cooking dishes such as scrambled tofu!