Stovetop Garlic Confit
Wondering how to make the classic french treat, garlic confit? Keep reading for my recipe for this multi-purpose delicacy that adds a punch of flavor to any dish.
What can you do with your garlic confit?
Spread it on toast
Whisk the oil and tender garlic with vinegar and spices for a salad dressing
Add a punch of flavor to pasta sauce
Blend seamlessly into any soup
Add to omelettes and egg scrambles
Toss roasted vegetables with a few cloves
Whisk into mashed potatoes
6 Garlic bulbs, cloves peeled
2 Cups olive oil
2 Bay leaves
Add the peels garlic to a sauce pan with the olive oil and bay leaves, ensuring that the cloves are covered by the oil.
Place the pan over medium-low heat until the oil starts a low, bubbling simmer. Then reduce the heat down to low, so that the simmering is reduced to a very low and subtle bubble (almost like a seltzer water).
Allow the garlic to cook for 45 minutes to 1 hour. Once the cloves are golden, pour the oil and garlic into an airtight container or jar.
Storage: store in the fridge for up to 2 weeks or in the freezer for up to 3 months.