5 cloves garlic, sliced almost paper thin with a Japanese mandolin
1 cup of grapeseed oil
Place the sliced garlic in a small pot with the oil on medium-low heat. Do not heat oil before adding garlic. Continue cooking, shaking the pan. The garlic will start to bubble and begin to turn golden brown. Once the garlic to just start turning golden brown, strain immediately and reserve the oil in a small bowl. Lay the garlic out on a sheet tray to cool, separate any pieces that are sticking together. Once the oil and the garlic have both cooled to room temperature, place the garlic back in the oil and store at room temperature for up to one week.