Garlic Confit

recently i ordered a salad at a restaurant and it came with garlic confit.
aka, garlic cooked in delicious fat.
as if i needed an excuse to like garlic even more.
now i do.

garlic confit.
heavenly cloves of deliciousness.
bonus.  after you confit the garlic you now have garlic infused oil.
you're welcome.

Garlic Confit

1 1/2 cups extra-virgin olive oil
1 1/2 teaspoon kosher salt
65 cloves garlic (about 1 1/2 cups)
10 whole black peppercorns
5 sprigs fresh thyme
1 bay leaf

heat oven to 300F.  put ingredients into a 1-qt. pot, making sure garlic is submerged in oil.  cover pot; bake until garlic is golden brown & tender, about 1 hour.  let cool.
transfter mixture to a glass jar; cover surface of oil with plastic wrap.  cover jar and refrigerate for up to 2 weeks. 

recipe courtesy: saveur 


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