Roast Garlic Oil

Roast.

Cut the top off 2 heads of garlic. (You only need one for this recipe but you can use the other to blend into mayo for this recipe.)

Wrap in foil and roast for 1 hour at 185°C/365°F.

Sous Vide.

220 ml Olive oil

8 Cloves roasted garlic

Place in a jar and use your fingertips to secure the lid (you don’t want it too tight because the air has to escape).

Sous Vide at 131°F/55C for 3 hours.

Use it.

Store this in the fridge and use within a week. You don’t want to risk botulism by keeping it any longer.

Use it in salad dressings and as a marinade for meat.

Use the pieces of roast garlic in place of raw garlic for a rich. less bitter flavour. Try in hummus, mayo & sauce bases.