Garlic Confit
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
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Credit: André Baranowski
1 1/2 cup extra-virgin olive oil
1 1/2 tsp. kosher salt
65 cloves garlic (about 1 1/2 cups)
10 whole black peppercorns
5 sprigs fresh thyme
1 bay leaf
1. Heat oven to 300°. Put ingredients into a 1-qt. pot, making sure garlic is submerged in oil. Cover pot; bake until garlic is golden brown and tender, about 1 hour. Let cool.
2. Transfer mixture to a glass jar; cover surface of oil with plastic wrap. Cover jar and refrigerate for up to 2 weeks.
MAKES 2 CUPS
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