Quick Garlic Oil
Heat sliced garlic in neutral oil until the edges turn light gold, then remove from the heat immediately to let the residual temperature finish the cooking. This process draws the pungency out of the garlic and settles it into the oil, creating a base that keeps in the refrigerator for a week.
Watch the color, not the clock.
Garlic bitterness develops within seconds of over-browning. Keep your heat low and pull the pan off the burner the moment the garlic turns pale straw.
- small heavy-bottomed saucepan
- fine mesh strainer
- heat-proof glass jar
What goes in.
- 1 cupneutral oil (grapeseed or canola)
- 1/2 cupgarlic cloves, sliced into thin coins
Cold-Start Extraction
Start with cold oil and garlic in the pan together. This allows the temperature to rise slowly, ensuring the garlic flavors the oil thoroughly before the exterior crisps.
The method.
Combine
Place the oil and sliced garlic in a small, cold saucepan.
Infuse
Set the heat to medium-low. Let the oil gently shimmer. If the garlic begins to bubble aggressively, pull the pan off the heat for a moment.
Monitor
Cook for about 8 to 10 minutes, stirring occasionally. You are looking for the garlic to turn light gold. It should look like toasted almonds.
Strain
Pour the mixture through a fine mesh strainer into a glass jar. Let the oil cool completely before sealing the lid.
When it doesn't go to plan.
Discard the fried garlic chips if they have turned dark brown, as they will taste scorched.
Use a light-colored pan so you can accurately track the color change of the garlic.
Do not store this at room temperature; keep it in the refrigerator to maintain quality.
The ones that keep coming up.
Can I use extra virgin olive oil?
You can, but it has a lower smoke point and a distinct flavor profile that may overwhelm the delicate garlic infusion. A neutral oil is better for versatility.
How do I know if it is ruined?
If the garlic turns dark brown or black, the oil will be bitter. Once that bitterness is in the oil, you cannot remove it.
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