Garlic Confit

Name: Garlic Confit
Ingredients: 3 cups garlic cloves, peeled; 1 fresh bay leaves or 2 dried bay leaves; 8 -10 sprigs fresh thyme; kosher salt and whole black peppercorn; 2 cups blended oil, as needed (50 percent canola, 50 percent extra-virgin olive)

5 ingredients

8 steps

Ingredients

3 cups garlic cloves, peeled
1 fresh bay leaves or 2 dried bay leaves
8 -10 sprigs fresh thyme
kosher salt and whole black peppercorn
2 cups blended oil, as needed (50 percent canola, 50 percent extra-virgin olive)

Directions

1

Halve any garlic cloves that are very large and place all the peeled garlic in a heavy covered pan.
2

Add bay leaves, thyme, a tablespoon of kosher salt, and 15 or 20 whole black peppercorns; cover with oil.
3

Place cover on pan and braise, in the oven, on 300 degrees F until garlic is tender and golden, about 1 hour or 1 1/4 hours.
4

Cool to room temperature.
5

Transfer garlic and oil to a sterilized jar and press plastic wrap over the top.
6

Place another piece of plastic wrap over the rim of the jar and screw on cover.
7

Store up to three weeks in the refrigerator being sure to not contaminate.
8

Always use a clean fork or spoon to retrieve garlic or oil from jar and replace plastic wraps.