6. GARLIC OIL
This is one of my go-to essentials. It is so simple to make yet adds a great flavour to a lot of dishes and keeps for up to two weeks at room temperature.
Makes 4 tablespoons
4 tbsp vegetable or other flavourless oil
4 fat garlic cloves, as finely and evenly chopped as possible
Heat the oil in a frying pan over a medium heat for about 1 minute. Drop the chopped garlic into the pan. Swirl the pan so that the garlic is evenly distributed. As soon as the garlic changes colour from white to light golden, remove the pan from the heat immediately and set it aside. The garlic will continue to cook and will turn a rich golden colour. Transfer the oil and garlic to a ramekin or glass jar.
TIP: Do not use olive oil, or any other flavoured oil.