As I told you from my previous post, I got hooked making condiment. This garlic confit is even easier than making basil oil, and I will pretty much use it in place of raw garlic cloves in most of my future recipes. So, make it your weekend project; trust me, it will uplevel your dish immensely. And since I am going to link back to this recipe again & again, I think it deserves its own post. 🙂
I love this type of recipe. I think of it as an excellent ‘supporting role’ in the dish. It doesn’t make the name on the menu, but it does make the dish taste so much better. And because of that, this recipe makes me think of Mrs. Child’s quote.
“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients.” ~ Julia Child
Garlic Confit in a jar
(adapted from “Bouchon”)
(make 4 x 7oz. jars)
- 12 oz. cloves garlic, peeled
- 2 Fl Oz. Safflower Oil
Sterilize those jars and lids by immersing them into boiling water for 3 minutes. Drain & dry on a rack before using.
Add garlics & oil in a big saucepan over low heat. Cover with a lid. Stir every so often, and let it simmer for 2 hours or until the cloves are completely tender. Remove the saucepan and let it cool.
Divide those cloves into 4 jars. Pour oil to cover garlics completely. Keep up to 1 month in refrigerator. You can keep the rest of the oil infused garlic for your next fried food recipe. 🙂
P.S. I will pin all these photos on my Pinterest, just in case you have problems pin these photos from the blog.
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Thank you so much.