One word of caution; I recommend you make this at the time of use in order to not risk the growth of botulism that can occur during storage which can cause poisoning. Reduce or increase the ingredient amounts here as needed. Many people say you can store it in an airtight glass jar in the refrigerator for up to a week but personally I wouldn't want to even take that risk ;-)
Heat oil in a saucepan over medium heat, add garlic, saute for 4 to 5 minutes (reduce heat accordingly if garlic begins to brown), remove from heat and let cool to room temperature.
By Deeli from Richland, WA
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