If you’ve ever wanted to add a burst of garlicky goodness to your dishes, this homemade garlic oil is the perfect solution. Made with fresh garlic and aromatic spices, this garlic oil infuses your cooking with an irresistible fragrance and taste.
I love adding garlic to almost everything, especially classic Chinese dishes like garlic shrimp, garlic ribs, or baked oysters with garlic sauce.
There are endless dishes that can be elevated with a bit of garlic oil!
But honestly, the thought of peeling garlic every single time isn’t exactly appealing, which is why I like to make a large batch of garlic oil in one go. It’s not just convenient; it’s also a great way to have fresh garlic flavor on hand for all kinds of dishes.
When making garlic oil, I take care not to over-fry the spices like star anise, cinnamon sticks, and bay leaves—frying them too long can add a bitter undertone to the oil, which I definitely want to avoid. A quick fry releases their aromas perfectly without the bitterness.
How to Store the Garlic Oil:
For best results, use a clean, dry glass jar with a tight-fitting lid to store the garlic oil. I recommend keeping it in the refrigerator, as this will extend its freshness.
Each time you use it, remember to use a clean, dry spoon to scoop out just what you need.
Stored properly, this garlic oil stays fresh and is ready to go whenever you want to add that rich garlic taste to your cooking!
Ingredients
- 500g garlic, peeled and finely minced (use more if you prefer a stronger garlic flavor)
- 50gonion, cut into chunks
- 50g green onion, only the white part, cut into sections
- 2 star anise
- 10g cinnamon stick
- 2 bay leaves
- 400g cooking oil (peanut oil preferred for its high smoke point and flavor)
- 2 tsp salt
- 1 tsp sugar
Note: Ensure all utensils and containers used in this recipe are dry to help the garlic oil keep for longer.
Instructions
Step 1: Prepare the Ingredients
Garlic: Peel the garlic cloves and rinse briefly in water. Drain and pat dry. Finely mince the garlic with a food processor or a knife. Aim for a fine consistendcy so the garlic fries evenly.
Onions: Peel and cut the onion into large chunks, and cut the green onion whites into sections.
Spices: Prepare the spices, including the star anise, cinnamon stick, and bay leaves.
Step 2: Heat the Oil and Fry the Aromatics
Fry Aromatics: Pour the cooking oil into a pot and turn the heat to low. Once the oil is hot but not smoking, add the onion chunks, green onion whites, and spices. Fry over low heat, stirring occasionally to avoid burning. Watch for the onions and spices to turn a golden color; they should be aromatic but not overly browned.
Remove Aromatics: Using a slotted spoon, remove the star anise, cinnamon stick, and bay leaves as soon as the onions reach a light golden hue. Continue frying the onions until they are fully dehydrated, then remove them from the oil.
Step 3: Add and Fry the Garlic
Garlic Frying: Add the minced garlic to the pot with the remaining oil. Fry on medium-low heat, stirring frequently with a spatula to prevent sticking or burning.
Monitor the Color: Fry the garlic until it turns a light golden color. Take care not to let it turn too dark, as it will continue to cook slightly even after removing from the heat.
Step 4: Season the Garlic Oil
Seasoning: Turn off the heat and add 2 tsp of salt and 1 tsp of sugar to the hot garlic oil.
Mix Well: Stir well, ensuring that the salt and sugar dissolve completely in the oil, enhancing the overall flavor.
Step 5: Cool and Store
Cooling: Let the garlic oil cool in the pot. Cooling allows the flavors to fully meld before transferring.
Storing: Once completely cooled, transfer the garlic oil into clean, dry jars. Sterilize jars beforehand by rinsing them with boiling water or using a sterilizer. Ensure the jar is tightly sealed and store it in the refrigerator for up to six months.
Tips for Use
This garlic oil is a must-have in the kitchen. Use it to:
- Drizzle on noodles, rice, and vegetable stir-fries for added depth.
- Use as a base for cooking meats or seafood.
- Incorporate into marinades for grilling.
- Add to dipping sauces for an extra burst of garlic flavor.
How to Make Garlic Oil
Ingredients
- 500 g garlic peeled and finely minced (use more if you prefer a stronger garlic flavor)
- 50 g onion cut into chunks
- 50 g green onion only the white part, cut into sections
- 2 star anise
- 10 g cinnamon stick
- 2 bay leaves
- 400 g cooking oil peanut oil preferred for its high smoke point and flavor
- 2 tsp salt
- 1 tsp sugar
Instructions
Step 1: Prepare the Ingredients
- Garlic: Peel the garlic cloves and rinse briefly in water. Drain and pat dry. Finely mince the garlic with a food processor or a knife. Aim for a fine consistendcy so the garlic fries evenly.
- Onions: Peel and cut the onion into large chunks, and cut the green onion whites into sections.
- Spices: Prepare the spices, including the star anise, cinnamon stick, and bay leaves.
Step 2: Heat the Oil and Fry the Aromatics
- Fry Aromatics: Pour the cooking oil into a pot and turn the heat to low. Once the oil is hot but not smoking, add the onion chunks, green onion whites, and spices. Fry over low heat, stirring occasionally to avoid burning. Watch for the onions and spices to turn a golden color; they should be aromatic but not overly browned.
- Remove Aromatics: Using a slotted spoon, remove the star anise, cinnamon stick, and bay leaves as soon as the onions reach a light golden hue. Continue frying the onions until they are fully dehydrated, then remove them from the oil.
Step 3: Add and Fry the Garlic
- Garlic Frying: Add the minced garlic to the pot with the remaining oil. Fry on medium-low heat, stirring frequently with a spatula to prevent sticking or burning.
- Monitor the Color: Fry the garlic until it turns a light golden color. Take care not to let it turn too dark, as it will continue to cook slightly even after removing from the heat.
Step 4: Season the Garlic Oil
- Seasoning: Turn off the heat and add 2 tsp of salt and 1 tsp of sugar to the hot garlic oil.
- Mix Well: Stir well, ensuring that the salt and sugar dissolve completely in the oil, enhancing the overall flavor.
Step 5: Cool and Store
- Cooling: Let the garlic oil cool in the pot. Cooling allows the flavors to fully meld before transferring.
- Storing: Once completely cooled, transfer the garlic oil into clean, dry jars. Sterilize jars beforehand by rinsing them with boiling water or using a sterilizer. Ensure the jar is tightly sealed and store it in the refrigerator for up to six months.
Leave a Reply