Garlic-Infused Oil
Yield: about 4 cups

This fragrant oil makes a perfect base for herb infused oils, but is more than sufficient on its own. For a smaller batch, use several cloves of garlic and fill the oil just to cover; decrease the poaching time to 20-25 minutes only.

16 garlic cloves, peeled and smashed with the side of a knife
4 cups good quality oil

Place the garlic and oil in a medium saucepan over the lowest heat setting. Keep the pot uncovered and poach the garlic very gently for 30-35 minutes. Stir frequently (every 5-10 minutes) to ensure that the oil does not scorch.

Let cool to room temperature, then strain out the garlic, preferably through a muslin cloth or cheesecloth.

Fill clean, completely dry bottles with the oil, or do a second infusing with fresh herbs. Store in the refrigerator and use within a couple months.

©2006 Copyright Alison Anton - All rights reserved.