Garlic Confit

The quantities listed above assume you have purchased a giant jar of whole, peeled garlic cloves from the grocery store, used about 10 while the rest are in serious peril of getting moldy before you use them all! Garlic Confit is perfect for that.

Alternatively, if you have only a handful of garlic cloves you wish to make this with, you would only need perhaps 1/2 cup of olive oil. Basically, only use as much oil as you need to cover the cloves.

DIRECTIONS:

Put garlic into a heavy-bottomed pan and add enough olive oil to cover.

Bring to just barely a simmer and immediately turn heat down to the lowest heat setting. Cook for at least an hour. If you see the cloves getting brown, you are cooking them at too high of a temperature.

When the garlic is as meltingly soft as butter, they are done. Pour the garlic and the oil into container(s) that you can store in your refrigerator. Use the cloves in place of raw garlic for a delicious twist. Use just the oil for a subtle garlic flavor in any dish you would normally use plain olive oil.

I love using Garlic Confit because my husband is sensitive to raw garlic and this allows him to eat my food (and live in my house and stay married to me!).