sauces + dressings

garlic confit

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Seriously one of the best things you can have on hand at all times.  Slowly poaching the garlic in oil gives it that super-nutty flavor.  This is not the sharp, spicy, pungent garlic flavor we all love but the soft, gentle, almost sweet garlic you get from roasting. Use it in soups, dressings, stuff it in chickens, smear in on bread, use the oil to sauté, etc etc.  SO ridiculously easy to make.  I give it in cute Weck Jars for the holidays.

There are many ways to make it but the best, most straight forward way is right out of Thomas Keller's Bouchon.  He uses canola oil, I prefer olive.  He would NEVER use pre-peeled garlic.  In a bag.  From Costco.  But I would.

You will not believe you've lived this long without it.

Garlic Confit

4 cups of peeled garlic with the root ends trimmed off if you care to**

enough olive or canola oil to cover the garlic so nothing it sticking out

Place the garlic in a saucepan over low low heat.  Cover with enough oil so no ends are poking through.  Cook below a simmer until the garlic is fork-tender.  Don't ever let it boil.

Cool and transfer to glass jars.  It will keep in the fridge for a month or longer.  If it lasts that long.

**obviously, if this is your first time making it and you don't trust me, make less.