The glazing that occurs with sautéed onion and garlic prior to making dishes is an important element of food chemistry that once removed, actually impacts the dish’s ability to please.

You can get the same effect by sautéing other vegetables together the same way you would onion and garlic, if not slightly slower.


Finely chop ginger, capsicum, chillies, chives and mix with a pinch of salt in a heavy-based pan over a medium heat in a couple of hearty splashes of garlic-infused oil until caramelised.

You can use any herbs, spices and vegetables you like for this process.