in

Wild Garlic Oil

5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 50 g Wild garlic stalks
  • 150 ml Rapeseed oil

Instructions
 

  • I don't just throw away the "leftovers" of the wild garlic. Washed and dried well, they are roughly chopped and placed in a glass. I fill it up with neutral oil, rapeseed or sunflower, and leave it in the dark for about 4 weeks (tightly closed). The stools should be well covered so that they do not spoil. The quantities given are only guidelines.
  • Filter and fill bottles, it is a well-seasoned oil for further use in the kitchen, e.g. when searing meatballs or adding marinades, etc.
  • The steals have the full wild garlic aroma and give it off well into the oil, so it is not thrown away.
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Celery Steak with Spicy Toque, Duchess Potatoes and Seasonal Vegetables

Wild Garlic Cream