My family always has a jar of garlic oil at home. We add it to pho, salads, and pretty much anything edible. You only need two ingredients—garlic and oil. The method is simple but the execution requires precision. If the oil is not hot enough, the minced garlic will clump up. If the heat is too high, the garlic will burn. To help, I’ve included photos and timestamps below. Video to follow.
Ingredients
10 bulbs garlic
3-4 cups canola oil (enough to cover the garlic)
Instructions
1. Peel garlic. You can used pre-peeled. Make sure garlic is dry.
2. Pulse in a food processor. We use the Ninja Express and it took 8–9 pulses. See photo below for consistency.
3. Add garlic and oil to a nonstick pan. Use enough oil to fully cover the garlic.
4. Turn the stove to medium-high.
5. Once the edges begin to bubble, turn the heat down to medium-low.
6. Bring the oil to an active bubble and let it cook at that temperature.
7. Stir occasionally so the garlic doesn’t stick to the sides and bottom.
8. Once the garlic turns a light golden color, turn the heat off. It will continue to cook to a nice golden brown within minutes.
9. Once cool, store in a glass jar.
Enjoy!
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