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Garlic feast

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Ingredients for 5 servings:

  • 5 bulbs of garlic
  • 1 bunch of parsley
  • ½ tsp thyme, dried
  • 2 bay leaves
  • 125 ml sunflower oil
  • 2 tbsp herb vinegar
  • Salt

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 30 minutes

super long lasting

Peel the garlic bulbs. Purée with the parsley, thyme, and bay leaves in a blender (or better yet, a food processor), while pouring in the oil. Season with vinegar and salt. Pour into jars and refrigerate for a week to allow the flavor to develop. I use Garlic Mushroom to season sauces, herb butter, and anything else that calls for garlic. It saves me the hassle of peeling it every time. Friends also like to eat it as a spread, but that’s too heavy for me. It also makes a lovely gift from the kitchen.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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