Garlic Confit and Oil

Page 266

| Course Type: Condiments

(5 reviews)

View photos (2)

Tags: garlic flavored oils

Recipe Review

This is delicious! The garlic is slow cooked for about forty minutes and gets so soft it practically melts in your mouth. The recipe calls for you to place the saucepan over a diffuser in order to keep the oil at a really slow simmer. A blogger on the Internet suggested placing the saucepan on a skillet if you don't have a diffuser, which I don't. This trick worked well. I have made this both with canola oil (as instructed) and with olive oil (as requested!) both are delicious. I also haven't made a full recipe- only half each time (less garlic to peel and no worries about storing it too long). I made the oil specifically to use in the Aioli and also on the Smashed Roasted Marble Potatoes. However, it is especially good smeared on homemade ciabatta!

(1) useful  

Comments

Login or register to add your own comments.