Ingredients
- Garlic: 5 to 6 whole heads (peeled into individual pods).
- Oil: A neutral oil (like sunflower oil) or olive oil. You need enough to completely submerge the pods.
- Aromatics (optional): * 1 to 2 sprigs of fresh thyme or rosemary.
- 1 to 2 bay leaves.
- A few grains of pepper.
- A pinch of salt.
Instructions
1. Peel the garlic:
- Peel all the garlic cloves. Be sure to remove the tough base (“the root”) of each clove.
- Tip: To peel quickly, you can soak the pods in lukewarm water for 10 minutes; the skin will come off on its own. Make sure they are completely dry before cooking.
2. Mix in a saucepan:
- Place the garlic cloves and herbs of your choice in a small, heavy-bottomed saucepan.
- Pour the oil over the garlic until the cloves are covered with at least 2 or 3 centimeters of oil.
3. Slow cooking (“Confit”):
- Place the pan on the lowest heat possible.
- The oil should never come to a rolling boil. You should only see tiny bubbles rising occasionally.
- Let it cook for 30 to 45 minutes. The garlic is ready when it is a pale golden brown and can be easily crushed with a fork like soft butter.
- Caution: Do not let the garlic turn dark brown or it will become bitter.
4. Cooling:
- Remove from the heat and allow the garlic to cool completely inside the oil.
5. Preservation:
- Transfer the pods and oil to a clean, sterilized glass jar.
- Safety rule: Keep it immediately in the refrigerator. Do not leave it at room temperature, as garlic preserved in oil can grow bacteria if not kept cool. It will stay fresh for approximately 2-3 weeks.
How to use it?
- The pods: Mash them in mashed potatoes, spread them on toast, or add them to your Nokoss.
- The oil: Use this garlic-flavored oil to sauté vegetables, fry eggs, or make salad dressings.