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Here you go. I always keep a pot of in the refrigerator. Money in the bank for quick meals. Use a bit of the oil to fry eggs! Or a fat spoonful on toasted for instant garlic bread.
Garlic Confit
Start to finish: 20 minutes
Makes ½ cup
1 large head garlic (about 16 cloves), peeled and thinly sliced
3 tablespoons salted butter
3 tablespoons extra-virgin olive oil
1 bay leaf
4 sprigs thyme
In a small saucepan, add the butter, oil, bay leaf and thyme. Heat on low until butter is melted and temperature reaches 185 degrees. Add the garlic and stir to coat and submerge. Cook for 15 minutes, stirring occasionally until the garlic is tender, translucent and jammy. Pour into a bowl and set aside until cool, about 20 minutes. Transfer to a small storage container and refrigerate for up to one week.
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Here you go. I always keep a pot of in the refrigerator. Money in the bank for quick meals. Use a bit of the oil to fry eggs! Or a fat spoonful on toasted for instant garlic bread.
Garlic Confit
Start to finish: 20 minutes
Makes ½ cup
1 large head garlic (about 16 cloves), peeled and thinly sliced
3 tablespoons salted butter
3 tablespoons extra-virgin olive oil
1 bay leaf
4 sprigs thyme
In a small saucepan, add the butter, oil, bay leaf and thyme. Heat on low until butter is melted and temperature reaches 185 degrees. Add the garlic and stir to coat and submerge. Cook for 15 minutes, stirring occasionally until the garlic is tender, translucent and jammy. Pour into a bowl and set aside until cool, about 20 minutes. Transfer to a small storage container and refrigerate for up to one week.