1 head garlic
neutral oil
Rub the onions with a bit of oil and bake them in their skins for 45 minutes in a hot oven, adding the garlic for the last 30 minutes. The onion skins should be dark and the insides very soft. Let them cool and then peel, dropping the flesh into a blender. Add a pinch of salt and oil to make a ratio of 4 g cooked onion to 3 g oil. Blitz on highest speed for a full four minutes.
Credit to ChefSteps
No comments:
Post a Comment