Garlic Confit

Garlic Confit

How to use it? Top pizza with it, use in pasta dishes, add to mashed potatoes, lightly mash with butter, and spread on baguettes for great garlic bread, pureed into soups, stews, sauces, hummus, dips, and spreads. In short, everywhere with the exception of desserts.

  • 1 cup olive oil
  • 24 whole garlic cloves, peeled
  • 1 tablespoon lemon juice
  • Salt and pepper

Heat oil in a small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown). Stir in lemon juice, salt, and pepper. Cool and store in a clean covered glass container. Keep completely covered in oil and use within a month. Always use a clean spoon to remove garlic.

 

Garlic Confit

*How to use it? Top pizza with it, use in pasta dishes, add to mashed potatoes, lightly mash with butter, and spread on baguettes for great garlic bread, pureed into soups, stews, sauces, hummus, dips, and spreads. In short, everywhere with the exception of desserts.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1 cup olive oil
  • 24 whole garlic cloves peeled
  • 1 tablespoon lemon juice
  • Salt and pepper

Instructions

  1. Heat oil in a small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown). Stir in lemon juice, salt, and pepper. Cool and store in a clean covered glass container. Keep completely covered in oil and use within a month. Always use a clean spoon to remove garlic.
Posted in Chutney, condiment, Garden Harvest, Recipes, Sauces & Spreads and tagged , , .

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