This recipe gives you two flavorful components to infuse other dishes with: Once cooled, the garlic oil can be used in dressings and sauces, to flavor leafy greens, or serve with meat dishes, while the softened garlic itself can be served with cooked vegetables, folded into eggs or grain dishes, or whipped into mashes. You can season the oil with additional elements as you desire. Try black or pink peppercorns, bay leaves, chiles, star anise, or tarragon.
Adapted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015.
What You Will Need
- 6 whole heads of garlic
- 2-3 cups olive oil, or an equal mix of canola and olive oils
- 3 sprigs oregano
- 3 sprigs thyme