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Tags: garlic flavored oils
Recipe Review
bes30 from ,
I have never made garlic confit before, but after trying this recipe, it will be a staple in my refrigerator. It is super easy and the final product can be used in just about anything. The oil can be used to make salad dressings or pretty much anywhere where you are going to use oil, for sautéing, to make aioli. The garlic is extremely versatile. I like to add them to dips like hummus and guacamole.
The first time I made this recipe was for the Aoili (p 333) that goes into the buttermilk dressing (p 182) that goes into the blue cheese dressing (p 182) for the Iceberg and Lettuce Slices (p 150).
The only problem I had with this recipe is maintaining the right temperature as directed in the recipe. I have a heat diffuser and after 5 minutes on the suggested temperature the oil started to bubble too much. In the end, I found the easiest way was to use a double boiler.
Update 8/14 - I had some bad results trying to make Aoili. I did some research and learned from Harold McGee's book "On Food and Cooking" that the oil and egg are best at room temperature and it is very difficult to make mayonnaise with cold ingredients. This may be why some attempts from other users may have been inconsistent like mine. In the case of my last attempt, both the garlic oil and the eggs were used directly from the refrigerator.
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