Garlic Confit and Oil

Page 266

| Course Type: Condiments

(5 reviews)

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Tags: garlic flavored oils

Recipe Review

This is an excellent staple to have on hand! 2 cups of garlic took me a long time to peel (almost 3 heads!) but the result is fabulous. I didn't have a diffuser so I watched it carefully and when the bubbles got too big I just took it off the heat until it cooled down a little and put it back on. I had to do that twice while it was on the lowest setting on my gas stove. The garlic is so tender and tasty. I've added it to dressings, marinades and sauces. I made the oil for the garlic aioli so glad you can use the garlic and the oil!

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