Garlic and Shallot Oil

Name: Garlic and Shallot Oil
Prep time: 10 min
Total time: 10 min
Yield: 500 ml (2 cups)
Ingredients: 3 cloves garlic, peeled and crushed; 4 shallots, peeled and sliced; 1 cup (250 ml) olive oil; 1 cup (250 ml) vegetable oil; 1 tablespoon (15 ml) cracked black pepper; 1 tablespoon (15 ml) dried rosemary

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Preparation 10 min
Makes 500 ml (2 cups)

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 3 cloves garlic, peeled and crushed
- 4 shallots, peeled and sliced
- 1 cup (250 ml) olive oil
- 1 cup (250 ml) vegetable oil
- 1 tablespoon (15 ml) cracked black pepper
- 1 tablespoon (15 ml) dried rosemary

Preparation

- In a sterilized jar, place the garlic and shallots. Cover with oil, cover and steep in the refrigerator for 4 days. No more.
- Pass the oil through a fine sieve and pour into a pretty bottle. Add the pepper and the dried rosemary. Close tightly and refrigerate. The oil can be kept in the refrigerator for maximum one week. This oil is delicious for preparing salad dressings, cooking fish, shrimp and over pasta.

Garlic and Shallot Oil

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Ingredients

Preparation

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