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Condiments and Sauces

Mayu (Black Garlic Oil) for Ramen

Mayu (Black Garlic Oil) for Ramen

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Mayu (Black Garlic Oil) for Ramen

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About This Recipe

Yield:Makes 1/2 cup
Active time:15 minutes
Total time:15 minutes
Special equipment:blender
This recipe appears in: The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen

Ingredients

  • 1/4 cup canola or vegetable oil
  • 10 medium cloves garlic, minced (about 3 1/2 tablespoons)
  • 1/4 cup roasted sesame oil

Procedures

  1. 1

    Combine canola oil and garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns completely black, about 10 minutes (garlic will become very sticky in the process).

  2. 2

    Transfer mixture to a heat-proof bowl and add sesame oil. Transfer to a blender and blend on high speed until completely pulverized, about 30 seconds. Transfer to a sealable container and store in the refrigerator for up to 2 months.

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