Simbooker's Garlic Butter Oil
By Simbooker on Tuesday 15th of October 2013
Files & Tags: recipes, index
I use the combination of these ingredients so often at the base of my cooking, when I'm searing, sautéing, browning or frying that I decided that I would merge and blend them altogether. I used to add the oil, then the butter, then the garlic, then the juice from the tomatoes, then the rest of the ingredients.
One day I just said enough!
Files & Tags: recipes, index
I use the combination of these ingredients so often at the base of my cooking, when I'm searing, sautéing, browning or frying that I decided that I would merge and blend them altogether. I used to add the oil, then the butter, then the garlic, then the juice from the tomatoes, then the rest of the ingredients.
One day I just said enough!
It is way more efficient and less time consuming to just blend everything together, and then heat the oil with the ingredients already blended in. This way, I don't have to worry about burning the garlic. I use these ingredients because garlic and butter add so much flavor to everything.
Once the oil begins to sizzle, the wonderful aromas from the release of the garlic, butter, and fragrance of the Scallions just permeate the kitchen. If you don't like the smell or taste of garlic then you perhaps shouldn't be cooking. Garlic is perhaps the single most important ingredient aside from salt, onions and soy sauce that I use to impart flavour and depth to a dish. Feel free to add yellow onions or to use them as an alternative to Scallions. I prefer to use Scallions over onions in this case, because I think their subtle flavor and fragrance merge perfectly with the garlic; allowing the garlic to shine and be the star in the initial stages of cooking.
Garlic Butter Oil Recipe
1 or 2 Whole Garlic Bulbs, 1 tsp light Soy Sauce,
2 plum tomatoes, 2 stalks of Scallion, 5 tbs of Butter,
1/2 (HALF) tsp salt, 1 cup of Vegetable Oil
2 plum tomatoes, 2 stalks of Scallion, 5 tbs of Butter,
1/2 (HALF) tsp salt, 1 cup of Vegetable Oil
Optional Ingredients
1-2 tbs Lard (Only if I'm frying
Chicharron OR P N Lobster)
(Add more oil if needed)
Chicharron OR P N Lobster)
(Add more oil if needed)
Blend ingredients in a blender, you don't have to peel the garlic, but do so if you wish. This can be used immediately. You would use this garlic butter oil the same way you would use ingredients such as Sofrito or a Curry Paste. You add however much vegetable oil, or olive oil; whatever oil you would customarily use in a pan for your specified recipe, and then you add 3 or more tablespoons of the garlic oil, as you would a curry paste, Sofrito, or regular ingredients such as chopped onions and garlic, and you sauté and carry on with your cooking as normal. If you add lard it's great for frying Puerto Nuevo Lobster or Pork rinds.
If you make in advance, this can save you so much time. Chopping garlic is one of my least favorite aspects of cooking. I find it tedious and time consuming. The garlic butter oil should store in the fridge for at least five days. It can also be frozen for up to a month or more, although
I wouldn't advise freezing it.
If you make in advance, this can save you so much time. Chopping garlic is one of my least favorite aspects of cooking. I find it tedious and time consuming. The garlic butter oil should store in the fridge for at least five days. It can also be frozen for up to a month or more, although
I wouldn't advise freezing it.