Garlic Confit 🧄 To make Garlic confit cover garlic in oil, season with salt, add any hearty herbs and cook low and slow at 300°F (150°C) for about an hour or until the garlic is soft enough to press with the back of a spoon. You can use this in place of regular garlic or spread directly on bread with a bit of balsamic vinegar and flaky salt. I highly suggest making an aioli, marinades, toasting panko, or using it to finish any vegetable you may not be too fond of. Store the in the fridge for up to 2 weeks, making sure all the cloves are submerged 🧄💛
