Mayu Oil(dark Roasted Leek And Garlic Oil) Recipe
Make Mayu Oil(dark Roasted Leek And Garlic Oil) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation
- 1
Prepare the Leeks
Trim the root ends and dark green tops of the leeks. Slice them lengthwise and rinse thoroughly under cold water to remove any dirt or sand trapped between the layers. Pat dry with a paper towel.
- 2
Prepare the Garlic
Peel the garlic cloves and leave them whole. This will allow them to infuse the oil without burning.
Cooking
- 3
Roast the Leeks and Garlic
In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the prepared leeks and garlic cloves. Sauté gently until they are golden brown and caramelized, about 15-20 minutes. Stir occasionally to prevent sticking and burning.
- 4
Infuse the Oil
Add the fresh thyme to the skillet and stir to combine. Reduce the heat to low and let the mixture simmer for another 10 minutes. This will allow the flavors to meld together.
Finishing Touches
- 5
Strain the Oil
Once the leeks and garlic have achieved a deep brown color, remove the skillet from heat. Using a fine mesh strainer or cheesecloth, strain the oil into a clean glass jar to separate the solids from the liquid.
- 6
Season the Oil
Add sea salt to the strained oil, adjusting to taste. Stir well to combine.
Storage
- 7
Store the Mayu Oil
Allow the oil to cool completely before sealing the jar with a lid. Store in a cool, dark place or in the refrigerator for up to 2 weeks.