LOW FODMAP HOMEMADE GARLIC OIL Recipe
YIELD: VARIES
Garlic is high in fructans, but they aren’t oil-soluble, so sautéing garlic in oil releases its pungent flavor, but, luckily, not the fructans. Still, it’s best to consult your doctor or dietitian first to decide whether garlic oil is a good option for you.
This homemade infused oil is one of my low-FODMAP kitchen staples.
Homemade Garlic Oil Ingredients
- whole cloves of garlic
- oil of your choice, such as olive, canola, or walnut
Homemade Garlic Oil Steps
- Use a proportion of 1 clove of garlic per 1 to 2 tablespoons (15 to 28 ml) of oil for this recipe, scaling up as necessary. Any oil will work, but I like olive oil the best.
- Because of the risk of bacteria growth, you should consume your Homemade Garlic Oil within a day or two, just to be on the safe side.
- Store it in the refrigerator if you’re not going to use it immediately and consume it within 2 to 4 days. Alternatively, you can freeze it for up to 3 months.
- The best way to do this is to freeze the oil in a clean ice cube tray: That way, you can add the individual portions of oil directly to your recipes without having to let it thaw.
- Place the garlic on a cutting board and lay the flat side of chef’s knife down on top of the cloves. Whack the knife with the heel of your hand, smashing the cloves of garlic.
- Not only does this peel the garlic, but it also smashes it, making it easier to release the garlic flavors when sautéing in oil.
- Heat the oil in a skillet or saucepan over medium heat. Add the peeled garlic and sauté until it starts to brown, about 1 1/2 to 2 minutes.
- Remove the garlic from the oil and discard. Let the oil cool and then use it in your favorite recipes.
- Consume the oil immediately or refrigerate it for up to 2 days.
Homemade Garlic Oil Recipe (Low FODMAP)
Ingredients
Instructions
- Use a proportion of 1 clove of garlic per 1 to 2 tablespoons (15 to 28 ml) of oil for this recipe, scaling up as necessary. Any oil will work, but I like olive oil the best.
- Because of the risk of bacteria growth, you should consume your Homemade Garlic Oil within a day or two, just to be on the safe side.
- Store it in the refrigerator if you’re not going to use it immediately and consume it within 2 to 4 days. Alternatively, you can freeze it for up to 3 months.
- The best way to do this is to freeze the oil in a clean ice cube tray: That way, you can add the individual portions of oil directly to your recipes without having to let it thaw.
- Place the garlic on a cutting board and lay the flat side of chef’s knife down on top of the cloves. Whack the knife with the heel of your hand, smashing the cloves of garlic.
- Not only does this peel the garlic, but it also smashes it, making it easier to release the garlic flavors when sautéing in oil.
- Heat the oil in a skillet or saucepan over medium heat. Add the peeled garlic and sauté until it starts to brown, about 1 1/2 to 2 minutes.
- Remove the garlic from the oil and discard. Let the oil cool and then use it in your favorite recipes.
- Consume the oil immediately or refrigerate it for up to 2 days.
