In our kitchen, we virtually all the time have a batch of this sauce available. We retailer it within the fridge and pull it out as wanted. It’s scrumptious unfold onto toast or bagels and topped with contemporary tomatoes and chickweed. This sauce is a handy manner so as to add contemporary garlic to dishes simply earlier than serving. Baked fish, house fries, and roasted roots are all enhanced by this tasty sauce.
- ¼ cup (60 ml) garlic, finely minced (about 1 bulb)
- 1 cup (240 ml) extra-virgin olive oil
- 1 teaspoon (5 ml) sea salt
- ½ cup (120 ml) dietary yeast
Yield: 1½ cups (360 ml) You’ll be able to substitute grated Parmesan cheese for the dietary yeast should you’d choose, and omit the salt. Combine all substances by hand and refrigerate. Use inside one week.
Be aware that we advocate refrigerating the sauce. That is to scale back the possibility of bacterial contamination, particularly the botulism micro organism (Clostridium botulinum). Oil infusions create an oxygen-free surroundings the place botulism spores will thrive if given an opportunity, and the water contained in contemporary herbs can introduce these bacterial spores. Nonetheless, some individuals put together culinary oils with contemporary herbs, however we warning in opposition to it as a result of the outcomes could be lethal. More on fresh herbs and the risk of botulism.