Copycat Williams Sonoma Thanksgiving Crunch Oil
This copycat Williams Sonoma Thanksgiving Crunch is a crispy, savory herb oil filled with fried shallots, garlic, rosemary, sage, thyme, fennel, black pepper, and warm holiday spices. Spoon it over turkey, mashed potatoes, stuffing, roasted vegetables, eggs, or leftover Thanksgiving sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 1/2 CUPS 1x
- Category: CONDIMENT
- Method: STOVETOP
- Cuisine: Thanksgiving
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup grapeseed oil
- 1/2 cup extra-virgin olive oil
- 2 large shallots, very thinly sliced
- 8 garlic cloves, very thinly sliced
- 1/3 cup crispy fried onions
- 1 teaspoon dried rosemary
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon fennel seeds
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- Add the grapeseed oil to a small saucepan over medium-low heat.
- Add the thinly sliced shallots and cook slowly, stirring often, for 12 to 15 minutes, until deep golden brown and crisp. Transfer the shallots to a paper towel-lined plate using a slotted spoon.
- Add the sliced garlic to the warm oil. Cook for 1 to 2 minutes, stirring constantly, until lightly golden. Remove immediately with a slotted spoon and add it to the plate with the shallots.
- Remove the saucepan from the heat. Stir in the olive oil, rosemary, sage, thyme, oregano, marjoram, fennel seeds, black pepper, ginger, kosher salt, and optional red pepper flakes.
- Let the seasoned oil sit for 10 minutes so the herbs and spices can bloom and infuse the oil.
- Stir in the fried shallots, fried garlic, and crispy fried onions.
- Cool completely, then transfer the Thanksgiving crunch oil to a clean, dry jar. Stir before serving and spoon or drizzle over your favorite holiday foods.
Notes
- Keep the heat low while frying the shallots and garlic. Dark brown garlic can become bitter.
- For a less spicy version, leave out the red pepper flakes.
- This is delicious over turkey, mashed potatoes, stuffing, roasted vegetables, deviled eggs, baked potatoes, buttered noodles, and leftover turkey sandwiches.
- Because this recipe contains fresh garlic and shallots, store it in a sealed jar in the refrigerator for up to 1 week.
- Do not store homemade garlic oil at room temperature.
- Let the jar sit at room temperature for 10 to 15 minutes before serving if the olive oil firms up in the refrigerator.