How To Make Garlic Confit and Shallot Confit

Name: How To Make Garlic Confit and Shallot Confit
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Ingredients: 15-30 cloves garlic (peeled); 2 cups grapeseed or canola oil (or enough to cover the garlic by about 1/2"); 4-5 shallots (peeled and thinly sliced); 2 cups grapeseed or canola oil (or enough to cover the shallots by about 1/2"); 4-5 sprigs fresh thyme; 1/2 stem fresh rosemary; 4-5 sage leaves

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Prep Time: 5 minutes

Cook Time: 120 minutes

Total: 125 minutes

Servings: 15

Author : Lisa Lotts

garlic

Ingredients

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15-30 cloves garlic (peeled)2 cups grapeseed or canola oil (or enough to cover the garlic by about 1/2")4-5 shallots (peeled and thinly sliced)2 cups grapeseed or canola oil (or enough to cover the shallots by about 1/2")4-5 sprigs fresh thyme1/2 stem fresh rosemary4-5 sage leaves

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Instructions

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Step 1

Preheat the ovent to 225°.

Step 2

Put the garlic (or shallots in a small, ovenproof pan or dish. Add the olive oil to cover and place in the oven. (If using an herb, add it to the pan and submerge it in the oil.

Step 3

Poach for 2 hours and check for doneness. They should be so soft that you can easily mash them with a fork. If they're not quite there, continue poaching for another 15 minutes and check again.

Step 4

Let cool to room temperature and transfer to an airtight storage jar. Refrigerate for up to two weeks. You can use the oil as well as the garlic/shallots in cooking. The oil is great for sauteing meats or adding to salad dressings.