Garlic Herb Infused Oil
The secret to this oil is patience. By keeping the heat low, you avoid burning the garlic, which would turn the oil bitter and ruin the effort.
Watch the temperature closely.
This process is about extraction, not frying. If the oil begins to bubble vigorously, pull it off the heat immediately.
- Small saucepan
- Thermometer (optional)
- Fine mesh sieve
- Glass storage jar
What goes in.
- 1 cupNeutral oil, such as grapeseed or avocado
- 4 clovesGarlic, smashed
- 3 sprigsFresh rosemary or thyme
- 1 tspWhole black peppercorns
Controlled Extraction
Maintain the oil temperature between 180°F and 200°F. This allows the essential oils in the herbs and garlic to release into the base oil without degrading their color or structure.
The method.
Combine ingredients
Place the oil, smashed garlic, herbs, and peppercorns into the saucepan over the lowest possible heat setting.
Steep the aromatics
Allow the mixture to warm for 15 to 20 minutes. You are looking for very small, lazy bubbles forming around the garlic.
Cool and strain
Remove from heat and let it sit until it reaches room temperature. Strain the solids through a sieve into a clean jar.
Other turns to take.
Chili Garlic
Add two dried red chilies to the oil during the steeping process for a noticeable heat.
Lemon Herb
Add a wide strip of lemon zest once you remove the pan from the heat, letting it steep during the cooling phase.
When it doesn't go to plan.
Discard the used garlic and herbs after straining; they will have given up all their flavor to the oil.
Store the finished oil in a dark cabinet to preserve its flavor and shelf life.
If the oil becomes cloudy in the refrigerator, it will clear up as it returns to room temperature.
The ones that keep coming up.
How long will this oil keep?
Store it in an airtight container in the refrigerator and use it within two weeks for the brightest flavor.
Can I leave the garlic in the bottle?
It is safer to strain it out. Removing the solids prevents unwanted fermentation and keeps the oil clean and clear.
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