Turchetti's Recipe Book
Sauces & BasicsGarlic Fondue
The secret behind our restaurant ranch. Whole garlic cloves cooked low and slow in oil until deep brown, then blended into a sweet, savory paste. You get a jar of garlic oil out of it too.
Ingredients
Serves 0.5Make ahead
Keep the garlic oil and fondue in the fridge and use within 4 days, or freeze in small portions (an ice cube tray works) so you always have some ready.
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What you'll need
How to make it
6 stepsTap a number to mark a step done.
Heat the oven to 200F.
Put the garlic cloves in a small oven-safe dish in one layer. Pour in enough oil to cover them completely, then cover the dish tightly with foil.
Bake until the cloves are deep brown and soft all the way through, 1 1/2 to 4 hours depending on your oven and the size of the cloves. Start checking at 1 1/2 hours. You want them totally brown, not just golden, and soft enough to smash with a spoon.
Strain the oil into a clean jar and save it. That's garlic oil, use it for anything.
Mash or blend the garlic with a pinch of salt into a smooth paste. A small food processor or an immersion blender in a tall cup works, or just mash it with a fork.
Keep the fondue and the oil in the fridge and use within 4 days, or freeze in small portions.
Use it in
Our recipes that call for this one.
