Garlic and Shallot Infused Oil

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.