Ingredients

The following ingredients have 4 Servings
  • 15-30 cloves garlic (peeled)
  • 2 cups grapeseed or canola oil (or enough to cover the garlic by about 1/2")
  • 4-5 shallots (peeled and thinly sliced)
  • 2 cups grapeseed or canola oil (or enough to cover the shallots by about 1/2")
  • 4-5 sprigs fresh thyme
  • 1/2 stem fresh rosemary
  • 4-5 sage leaves

Instruction

  • Preheat the ovent to 225°.
  • Put the garlic (or shallots in a small, ovenproof pan or dish. Add the olive oil to cover and place in the oven. (If using an herb, add it to the pan and submerge it in the oil.
  • Poach for 2 hours and check for doneness. They should be so soft that you can easily mash them with a fork. If they're not quite there, continue poaching for another 15 minutes and check again.
  • Let cool to room temperature and transfer to an airtight storage jar. Refrigerate for up to two weeks. You can use the oil as well as the garlic/shallots in cooking. The oil is great for sauteing meats or adding to salad dressings.