Garlic and Shallot Infused Oil
Recipe: #39732
October 26, 2022
Categories: Garlic, Onions, African, Asian, Australian, Austrian, Authentic, British, Cajun, Carribbean, Central/South American, Chinese, Creole, Cuban, Eastern European, French, German, Greek, Hawaiian, Hungarian, Irish, Japanese, Jewish, Korean, Malaysian, Mediterranean, Middle Eastern, Moroccan, Native American, New England, Pacific Northwest, Pacific Rim, Portuguese, Scandinavian, South American, Southern, Southwest, Spanish, Swiss, Thai, Vietnamese, 5 Ingredients Or Less, 5-Minute Prep, Diabetic, Gluten-Free Low Carbohydrate, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Special Diet - Weight Watchers etc., Oil, more
"I use this oil to add the garlic and shallot flavors to dishes without it upsetting my stomach. Both garlic and shallots are digestive disruptors for many people when eaten in raw or cooked form, but when you infuse them in the oil they will not upset the digestive system. I have listed avocado oil for this recipe but you can use other oils depending on what you will use it for. For example, if you want to use this in salads, olive oil would be best. If you want to use it to pan fry, then the avocado oil would be best as it works best at high heat."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (18.8 g)
- Calories 17.7
- Total Fat - 1.4 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 1 mg
- Total Carbohydrate - 1.4 g
- Dietary Fiber - 0.7 g
- Sugars - 0.2 g
- Protein - 0.3 g
- Calcium - 4.3 mg
- Iron - 0.1 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the oil, garlic cloves and shallot in a saucepan and cook over medium-low heat.
Step 2
Bring to a simmer (you will see little bubbles around the garlic and shallot pieces) and cook for 30 minutes or until garlic is light golden brown. Check every ten minutes or so to make sure the garlic and shallot are not burning.
Step 3
Let sit for 30 minutes and strain the oil through a mesh sieve that is lined with a couple layers of cheesecloth.
Step 4
Pour into a sterilized jar and seal the jar.
Step 5
Keep refrigerated. This will keep for 1 month in the refrigerator.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the garlic and shallot, choose ones that are fresh, firm and have no blemishes.
- When selecting the oil, make sure to choose one that is best suited for the dish you are making. For example, olive oil is best for salads and avocado oil is best for high-heat pan frying.
- Substitute olive oil for avocado oil: Olive oil is a healthier alternative to avocado oil, as it is lower in saturated fat and higher in monounsaturated fats. It also has a higher smoke point than avocado oil, making it better suited for high-heat cooking. The benefit of this substitution is that it provides a healthier option while still allowing the garlic and shallot flavors to infuse into the oil.
- Substitute garlic scapes for garlic cloves: Garlic scapes are the shoots of the garlic plant and have a milder flavor than garlic cloves. The benefit of this substitution is that it will provide a more subtle garlic flavor, which may be preferable for some dishes.
Rosemary Infused Oil Place the oil, garlic cloves, shallot and 2 sprigs of rosemary in a saucepan and cook over medium-low heat. Bring to a simmer (you will see little bubbles around the garlic, shallot and rosemary pieces) and cook for 30 minutes or until garlic is light golden brown. Check every ten minutes or so to make sure the garlic, shallot and rosemary are not burning. Let sit for 30 minutes and strain the oil through a mesh sieve that is lined with a couple layers of cheesecloth. Pour into a sterilized jar and seal the jar. Keep refrigerated. This will keep for 1 month in the refrigerator.
Grilled Salmon with Garlic and Shallot Infused Oil: This dish is perfect for showcasing the garlic and shallot infused oil. The oil adds a delicious flavor to the salmon and the high heat of the grill helps to bring out the flavors of the garlic and shallot. The oil also helps to keep the salmon moist and tender.
Roasted Asparagus with Parmesan: This dish is a great accompaniment to the grilled salmon. The roasted asparagus is lightly seasoned with salt and pepper and sprinkled with Parmesan cheese for a savory and delicious flavor. The Parmesan cheese helps to bring out the flavors of the garlic and shallot infused oil in the salmon, while the asparagus adds a nice crunch and texture to the meal.
FAQ
Q: How long can I store this garlic and shallot infused oil?
A: This garlic and shallot infused oil can be stored in the refrigerator for up to one month.
Q: Can I freeze this garlic and shallot infused oil?
A: Freezing garlic and shallot infused oil is not recommended, as the texture and flavor may be affected.
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Fun facts:
Did you know that garlic has been used for centuries to treat a variety of ailments? Ancient Egyptians used garlic for its medicinal properties, and it is even mentioned in the Bible.
Garlic and shallots were also a favorite of the famous French chef, Auguste Escoffier. He often used them to enhance the flavor of his dishes, and he even wrote a book about the use of garlic and shallots in French cooking.