Garlic oil butter
Presentation
How about a butter alternative that will revolutionize your dishes? This is one of those magical things that happen in the kitchen, where a few ingredients create something extraordinary. I'll reveal the recipe for garlic oil butter, a brilliant preparation. It's not butter, but a thick emulsion of extra virgin olive oil and garlic, perfect for adding an incredible creaminess to risottos and pasta dishes, while maintaining high digestibility thanks to the low-temperature cooking. A secret touch that will make every dish unforgettable.
Ingredients:
- garlic (1/3 jar)
- extra virgin olive oil (2/3 jar)
Preparation:
1 Peel the garlic cloves, cut them in half lengthwise, and remove the core, if present. 2 Place the garlic in a glass jar and add oil until it's full. 3 Cook the garlic in a bain-marie at about 50°C for an hour.
Advise
- Air : while blending, try to incorporate as much air as possible into the emulsion, this will allow you to obtain a perfect creaming during use.
- Storage : You can keep it in the freezer for a few weeks, so you'll always have it ready to use.
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