Garlic Confit

Name: Garlic Confit
Total time: PT0D0H0M
Yield: makes 2 Cups
Ingredients: 1 1 ⁄ 2 cups extra-virgin olive oil; 1 1 ⁄ 2 tsp. kosher salt; 65 cloves garlic (about 1½ cups); 10 whole black peppercorns; 5 sprigs fresh thyme; 1 bay leaf

Serves
makes 2 Cups

These oil-poached cloves can be pureed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.

Ingredients

1 ¹⁄₂ cups extra-virgin olive oil
1 ¹⁄₂ tsp. kosher salt
65 cloves garlic (about 1½ cups)
10 whole black peppercorns
5 sprigs fresh thyme
1 bay leaf

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Instructions

Step 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.

Step 2

Transfer mixture to a glass jar; cover surface of oil with plastic wrap. Cover jar and refrigerate for up to 2 weeks.

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.
Transfer mixture to a glass jar; cover surface of oil with plastic wrap. Cover jar and refrigerate for up to 2 weeks.