garlic confit
This is a highly versatile condiment that I like to add to hearty soups and stews and vinaigrettes. Slightly sweet and nutty with a hint of garlic flavor, it can work as a standalone accompaniment to toasted breads and a dip for crudites. Remix it a touch further with spices or fold it into butter to make a compound garlic confit butter. The possibilities are endless!
Ingredients
Garlic cloves
Neutral oil (safflower, grapeseed, canola, etc.)
Cover the garlic cloves with the oil and bring to a boil over high heat.
Immediately lower the heat to very low, just enough so that the oil creates small bubbles every few seconds or so.
Cook for several hours until the garlic is completely tender. Cool to room temperature.
At this point I like to strain the oil and blend the garlic to a smooth paste. Freeze the oil and the paste separately for up to 6 months.