Garlic-Infused Oil
Learn how to safely infuse garlic into oil for a flavorful condiment.
Contents (2 sections)▾
Ingredients
- 1 cup neutral oil or olive oil
- 5 cloves garlic, peeled and lightly crushed
Steps
In a small saucepan, combine the oil and crushed garlic over low heat (around 90°C/194°F). This gentle heat helps release garlic's aroma without burning.
Allow the garlic to infuse in the oil for about 10-15 minutes. Keep an eye on the garlic; if it starts to brown, remove it from heat immediately to prevent bitterness.
Once infused, remove the saucepan from heat and let the oil cool completely with the garlic cloves still in it for an extra flavor boost.
Strain the oil through a fine-mesh sieve into a clean bottle or jar, discarding the garlic cloves. Refrigerate the oil and use it within 3-4 days — never store garlic-in-oil at room temperature.
Why this works
Infusing oil with garlic is a technique that requires careful attention to heat levels to avoid burning, which can lead to an unpleasant bitter taste. By using low heat, around 90°C (194°F), the garlic can impart its flavor into the oil without reaching the threshold that causes burning. The slow extraction process allows the aromatic compounds to dissolve into the oil, enhancing its flavor. If the garlic starts browning, remove it from heat immediately; otherwise, the oil may develop a burnt flavor. Additionally, allowing the oil to cool with the garlic increases the infusion depth, enhancing the overall flavor profile. Remember, patience is key; rushing the process can lead to undesired results.
Safety note — garlic in oil. Raw garlic stored in oil at room temperature can grow Clostridium botulinum, the bacterium that causes botulism. Cook the garlic gently in the oil until pale gold, cool it, then keep the oil refrigerated and use it within 3-4 days. Never leave garlic-in-oil at room temperature.