Garlic confit
Soft and buttery garlic confit, perfect to spread on top of toasted bread.
Yield: 64 tablespoon
Materials
- 4 heads of garlic
- 2 cups extra virgin olive oil
- 2 sprig rosemary
Instructions
- Using a small knife trim the ends of the garlic cloves and peel them. To peel them quickly, check out this video from the Legendary Chef John.
- Grab pot large enough to fit all the ingredients(be sure it's oven-safe), pour 2 cups of olive oil, garlic cloves, and aromatic herbs as desired.
- Cover with aluminum foil and place in the pre-heated oven at 190°, cook for 2 hours or until they are tender and caramelized. Pierce the cloves with a sharp knife to check their doneness, they should meet little to no resistance once they are finished cooking.
- Remove from the oven and place in a mason jar, cover with lid. Once cooled, place in a refrigerator for up to a week.
Notes
You can keep the garlic confit safely in the coldest part of the refrigerator for up to 2 weeks. In the alternative, you can also freeze them in an ice cube tray and use them whenever you need them, just keep in mind that the oil never freezes completely so be sure to put the ice tray on top of another tray to avoid spilling.