Garlic Confit
10m prep 1h 0m cook 1h 10m ready
About 1 ½ cups Think of this as a “twofer”: You get meltingly tender cloves of garlic for garnishing, adding to sauces, or spreading on toast, as well as a richly flavored oil for drizzling on bread, tossing with pasta, or using in vinaigrettes and mayonnaise.
Let's Cook
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Step 1.
If using the oven, preheat it to 225°F. Peel and trim: Cloves from 2 heads garlic
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Step 2.
Place the cloves in a baking dish or small saucepan and add: 1 cup olive oil, or to cover; (3 sprigs thyme, 1 small sprig rosemary, or 1 bay leaf)
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Step 3.
Place the baking dish in the oven, or bring the saucepan to the barest simmer (about 200°F) over medium heat and reduce the heat to gently poach the garlic (small bubbles may form, but they should not percolate on the surface of the oil). Cook for 1 hour, or until very tender. Use immediately, or let cool, transfer to a covered container (making sure the garlic stays submerged) and refrigerate for up to 1 month.
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