Garlic paste

I had a good crop of garlic, and I usually plait it up.

This year I would make it into something I have never done before.

I whizzed the cloves up with some olive oil into a thick emulsion,
put it into a glass jar, and now it resides in the fridge, the oil has gone
thick, but that's ok as now, when I need some, I just spoon it into
the pan, yummy, as use it as normal.

Anyone else made this?

 

We've not made it, no, as we don't grow garlic, but we do use a shop-bought version of it, all the time! (Well, not on breakfast cereal...)
I will be interested to know how well it keeps, as sometimes the garlic can be soooo cheap here!

 

Sounds nice, but I'm wondering how long it would last?

 

I tried putting Garlic in oil once, went absolutely putrid after a while.

 

Well, as it is refrigerated, it should last a while, probably not that long
in our house, we practically drink it .

It looks like a white curd, but obviously smellier the oil will be a
perservative.

 

How long did you leave it in there ?

When I make garlic oil, I only infuse the garlic, until it small great, the used garlic
can be mashed with a bit of butter and put on french sticks to make
Garlic Bread. OMG, it's making me hungry. I've got some on my pork chops
that are resting on the hob.

 

I have made a few times but if wanting to keep longer I add salt and turmeric powder as both will help with it lasting longer in the fridge

 

Not long, but too long, causing me to worry about this sort of stuff because if it went putrid, it could possibly have developed this odourless killer instead:

 

Roasted a whole garlic bulb wrapped in tinfoil in the oven for about 30 mins. about 5 - 10 mins before garlic is roasted whipped up a carton of double cream until it had a butter like texture (doesn't take long with a elec mixer) . Remove tinfoil from garlic bulb, remove flaky peelings, cut top off garlic but be careful its hot, I held bulb with dishcloth. Squeeze the whole bulb until contents of hot gooey garlic cloves come out. Add the gooey mix into the creamy butter you have just along with some chopped parsley and salt to taste. Mix the lot together.
I laid out a bit clingfilm, lifted the garlic butter out by hand squeezing out excess liquid, wrap up in clingfilm, let it cool then put it in fridge. Add to baguettes etc for your own garlic bread ...absolutely yummy.

 

If you roll it in the clingfilm into a cylinder shape, you can freeze it and just cut as much or as little as you need.