Garlic butter based on butter is an indispensable attribute for making sandwiches, it is very tasty with fresh bread, lavash, this oil especially helps out on trips, at picnics. Vegetable-based garlic oil is added to sauces, meat, fish dishes, and crushed potatoes. There are several ways to prepare it.
It is necessary
-
- 250 g butter;
- head of garlic;
- parsley;
- salt;
- 0.5 liters of vegetable or olive oil;
- pepper;
- lemon.
Instructions
Step 1
Butter recipe Put the butter out of the refrigerator and let it melt until soft. Pass the garlic through a garlic press. Chop the parsley finely. Add garlic, chopped parsley to soft butter, season with salt and pepper to taste and mix well.
Step 2
The classic recipe with vegetable oil This oil will be stored for a very long time. Divide the head of garlic into cloves, peel and cut each clove into two halves. Sterilize the glass container, put the garlic in it and close. Heat vegetable oil (preferably cold-pressed olive oil) to 180 degrees, then carefully pour it into a container with garlic. Close the jar tightly and store in a cool place, not in the refrigerator, for 1 week. After a week, take out the jar and pour the contents through cheesecloth into another sterilized jar, this is necessary for a longer shelf life. Close tightly again. Store ready-made garlic oil in the refrigerator or in the cellar.
Step 3
Quick Fried Garlic Oil Recipe: This garlic oil can be used immediately after cooking.
Cut the peeled cloves of one head of garlic into halves. Pour two cups of vegetable oil into a deep frying pan, put the garlic in the same place, cover with a lid and put in a preheated oven for 50 minutes. Remove the garlic oil from the oven and pour it through cheesecloth into a clean bottle. Store fried garlic oil in the refrigerator for no more than a month.
Step 4
Apart from excellent taste, garlic oil also has healing properties. Peel the head of garlic and pass it through a garlic press. Transfer to a glass jar and cover with a glass of unrefined sunflower or olive oil. Refrigerate. The next day, squeeze a little lemon juice into a tablespoon and add the garlic oil to the top. Take three times a day half an hour before meals. The course of treatment is up to 3 months, then a break in a month and the course is repeated.
