Take four whole bulbs of garlic and break them down. I cut the ends off and remove the paper. Put 4 cups of oil, I use vegetable oil because of the versatility but you can use olive oil if you would like, in a deep pan on the stove and turn on med heat. Once your oil comes to temp add your whole garlic cloves. Sometimes I cut them in half if there are a few that are larger than the rest. It should be a slow simmer. Turn the heat down to low and let simmer for 3 1/2 hours. If the oil boils the garlic will fry and you do not want that. You want a slow infusion. Once completed, let cool down and pour into a jar and put in the fridge. You now have garlic oil and confit garlic you can pull out and use in place if raw garlic. This should also make about 32 tablespoons of garlic infused oil as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 959 (100%)|
|Amt Per Serving||% DV|
|Total Fat 108g||144 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 59.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.9g|
|Protein 0.2g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 959
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!