Garlic-Infused Oil and Dipping Sauce (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 1 |
|
Ingredients:
1/2 cup extra virgin olive oil |
4 cloves garlic, thinly sliced |
balsamic vinegar |
pinch red pepper flakes |
pinch salt |
freshly ground black pepper |
finely grated parmesan or romano cheese |
hot crusty loaf italian or french bread, sliced |
Directions:
1. To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
2. To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
3. Serve as a dip for hot bread.
|
|