I use a lot of garlic and garlic oil in the house. I pretty much cook everything (ok, most things) with garlic oil. Why? Because garlic oil is the best! I never understand when I cook at someone elses’ kitchen and they don’t have garlic. How does that make sense?
Anyway, for the past few months, I’ve started mincing obscene amounts of garlic, keeping them in oil, and scooping out however much I need when I cook. It is so convenient compared to peeling and mincing three or five cloves every time I need to use some. Microwaving the garlic oil will keep botulism out, so no worries on that front.
- as much garlic as you can fit in a glass jar, minced
- odorless oil (canola or vegetable)
Add minced garlic to the jar. Add oil so that the oil covers the garlic by about 3/4 of an inch.
Microwave the garlic and oil on medium high for 1 minute. Let stand for a minute or so, and microwave again for another minute. Keep microwaving at one minute intervals until your entire kitchen smells like garlic.
The oil will be a little cloudy and the garlic bits will settle to the bottom of the jar.
Let cool, then cover and store in the fridge. This will be good for at least a month!