Liquid Gold (Garlic, Shallot, and Green Onion Oil)

Liquid Luck (Take any salad dressing to the next level)

PREP: 15mins || Cook: 20min || Cool: 20

Oil

  • 1 Cup Peanut Oil (or other Neutral oil)

  • 1 Head Garlic (Sliced)

  • 5 Large Shallots (Sliced)

  • 16 Green Onions (Cut into 2in rounds)

  • Flake Salt

Note

  • The Shallots, Garlic, and Greens of the green onions can all be used as garnishes, an extra bit of crunch, or even just a snack on their own! The whites of the green onions tend to be a bit soggy and not the best snack, but could still easily be added to an omelette or another dish asking for onions

Prep

  1. Chop each vegetable and place into separate groups (Mies en Place is very helpful when dealing with hot oil)

Make the oil

  1. Pour the cup of oil into a large sautee pan, and add the shallots

  2. Spread the shallots out evenly in the oil, and then turn the pan on to medium/medium high heat

  3. Let the shallots fry in the oil until lightly brown, they will continue to cook once removed

  4. Using tongs or a wire strainer, fish out all the shallots and set onto a paper towel lined plate, salt with flake salt immediately

  5. Remove the pan from the heat, and add the garlic, return to the heat after about 30 seconds or so and cook until the garlic is golden.

  6. Remove quickly as the garlic can over cook quickly, and again salt immediately

  7. Finish with the green onions adding the whites of the onions first, and after a minute or so add the greens. Cook until browned

  8. Remove from the sauté pan separating the greens from the whites. The greens will crispen up, and the whites will stay a bit mushy, so better to keep the greens for a garnish, and use the whites for a layer of flavor in another dish

  9. Let the pan cool for about 20mins, and then pour the now shallot, garlic, and green onion infused oil into a sealable container for storage (Should last easily a month or more on your shelf)