Sous Vide Garlic Oil

Garlic oil is one condiment we always have on hand in our studio. We use it to dress salads, drizzle over pasta, and (our favorite guilty pleasure) use as a dip for crusty Italian bread. Now that we have the Anova Sous Vide Precision Cooker, we can make our own in just three hours. While we most often use robust extra virgin olive oil in our cooking and preparations, mild olive oil is a better option when infusing with the Anova Sous Vide precision cooker. Mild olive oil won’t overpower the garlic.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 131F / 55C

Ingredients

• 2 cups (480 ml) mild olive oil
• 6 cloves garlic, peeled

Directions

1. Set the Anova Sous Vide Precision Cooker to 131°F (55ºC).
2. Combine all the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the garlic from the oil and transfer to a glass bottle or jar for storage.