2 cups peeled garlic cloves
1 1/2 cups vegetable oil
Place garlic in a small saucepan and cover with oil. Warm over medium-low heat for about 30 minutes or until the cloves are soft and tan in color. Strain, saving the oil. (Oil will keep for up to two months in the refrigerator; use sparingly in marinades and salad dressings.) Purée the garlic in a food processor or blender and pass through a fine sieve to separate the root ends to create a subtle purée, which can keep up to a week if covered and refrigerated. It can also be frozen in small batches to use as needed in soups, sauces, and vinaigrettes.
