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Credit: Deb Paquette, Chef/Partner, Etch, Nashville, Tenn.
The National Culinary Review, June 2013
2 cups canola oil
½ cup whole garlic cloves
1 cup olive oil
Method: Heat canola oil and garlic in saucepot on low. Let simmer until garlic is brown but not burnt, about 15-20 minutes. Cool; add olive oil. Store in refrigerator (garlic cloves remain in oil).
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