Garlic and Shallot Infused Oil

16
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"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 recipe yields 16 servings
OK

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 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 & Variations


No special items needed.

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