John Sp
TVWBB All-Star
Hello All,
I got the idea for this from a Food TV show (I did not catch the name of the chef). The chef was using it for a salad dressing but I thought it would make a great marinade for vegetables or shrimp. My wife had cancer and does not like to eat stuff with lots of chemicals and preservatives in it so I have had to quit using the packaged marinade mixes. This is great because it tastes good and I get to control what goes into it. The recipe makes use of sous vide cooking to prepare garlic for the marinade and garlic infused oil. I found that I needed quite a bit more oil to cover the garlic than the recipe calls for. The bottom line is you will have a cup or more of garlic oil to use for something else...
Ingredients:
Sous Vide Garlic (& Garlic Infused Oil):
Instructions:
Prepare the sous vide garlic by cutting the top 20% off each head of garlic (I use the top portion for stock). Place the prepared, unpeeled, garlic heads in a steep sided pot and cover with the EVOO (the garlic should be completely submerged - add a little more oil if needed). Cook the garlic in the oil over very low heat for an hour or more. The garlic will turn slightly brown and be very mushy when it is done. Remove the garlic heads and reserve for the marinade. Filter the oil to remove any garlic peels or other debris. Use 1 cup of the garlic oil for the marinade. The remainder may be stored for another use.
Squeeze the sous vide garlic into the bowl of a food processor or blender (it will have the consistency of toothpaste) and discard the garlic husks. Add all the remaining ingredients except the garlic oil and S&P. Pulse to mix thoroughly. With the machine mixing vigorously, drizzle the oil into the mixture until a creamy emulsion is achieved. Taste and adjust seasoning with the S&P. I used this very successfully on a grilled summer squash medley. It will also be good as a marinade for shrimp or as a salad dressing.
Variations:
Next time I make this I will try substituting lemon juice for the ACV.
Regards,
John
I got the idea for this from a Food TV show (I did not catch the name of the chef). The chef was using it for a salad dressing but I thought it would make a great marinade for vegetables or shrimp. My wife had cancer and does not like to eat stuff with lots of chemicals and preservatives in it so I have had to quit using the packaged marinade mixes. This is great because it tastes good and I get to control what goes into it. The recipe makes use of sous vide cooking to prepare garlic for the marinade and garlic infused oil. I found that I needed quite a bit more oil to cover the garlic than the recipe calls for. The bottom line is you will have a cup or more of garlic oil to use for something else...
Ingredients:
Sous Vide Garlic (& Garlic Infused Oil):
- 2 heads of garlic
- 2 cups of EVOO
- 2 heads of sous vide garlic
- 1 cup garlic infused oil
- 3/4 cup vinegar (I used ACV but the actual recipe called for white wine vinegar)
- 1 TBS Dijon Mustard
- 1 TBS Honey
- 2 Egg Yolks
- 1 tsp Worcestershire Sauce
- S&P to Taste
Instructions:
Prepare the sous vide garlic by cutting the top 20% off each head of garlic (I use the top portion for stock). Place the prepared, unpeeled, garlic heads in a steep sided pot and cover with the EVOO (the garlic should be completely submerged - add a little more oil if needed). Cook the garlic in the oil over very low heat for an hour or more. The garlic will turn slightly brown and be very mushy when it is done. Remove the garlic heads and reserve for the marinade. Filter the oil to remove any garlic peels or other debris. Use 1 cup of the garlic oil for the marinade. The remainder may be stored for another use.
Squeeze the sous vide garlic into the bowl of a food processor or blender (it will have the consistency of toothpaste) and discard the garlic husks. Add all the remaining ingredients except the garlic oil and S&P. Pulse to mix thoroughly. With the machine mixing vigorously, drizzle the oil into the mixture until a creamy emulsion is achieved. Taste and adjust seasoning with the S&P. I used this very successfully on a grilled summer squash medley. It will also be good as a marinade for shrimp or as a salad dressing.
Variations:
Next time I make this I will try substituting lemon juice for the ACV.
Regards,
John
Last edited:
