Two Recipes in one, Oven Roasted Garlic Confit perfect for loads of recipes along with Infused avocado oil to use with meats and more.
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This recipe involves two things that I use on a daily basis Garlic and Avocado Oil.
The Flavor of roasted garlic has so much more depth than raw garlic that once you try it you’ll never go back.
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As a side product of making Garlic Confit you get this rich avocado oil infused with fresh herbs, shallots and of coarse garlic that I use to make salad dressings, aioli and brush on steaks to add flavor.
Need More tasty condiments and sauces be sure to checkout my Summertime Fresh Peach & Corn Salsa and Spicy Hoisin Vinaigrette
Best Way to Store Your Oil and Garlic Confit
The garlic confit is best stored in a small mason jar with a lid. Pack the confit into the jar to remove any air pockets then pour jut enough of the infused oil to cover the garlic then seal with lid for optimal freshness.
The roasted garlic will last about 6 weeks in the fridge or 6 months in the freezer
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The infused avocado oil can be stored in the fridge to prevent botulism in any pourable container you like to use for your oils.
You can use the oil cold straight into a pan to sauce with or blend in dressings or aioli.
What Vessel to Roast the Garlic and Shallots In
I have enameled baking dishes that are great for casseroles and roasting meat because they maintain heat and are fairly easy to clean and maintain.
These dishes can be a little pricy so if you don’t have one a normal 8×8 pyrex dish or a 10 inch cast iron skillet will do just fine.
Equipment You’ll Need
- Casserole Dish or Cast Iron Skillet
- Fine Mesh Strainer
- Cheesecloth
- Slotted Spoon
- Funnel
- Mason Jar w/ Lid
- Carafe to store oil
Ingredients List
- Peeled Galic Cloves
- Shallots
- Fresh Rosemary
- Fresh Thyme
- Avocado Oil
- Crushed Red Chili Flakes (optional)
FAQ
More Sauce and Condiment Recipes
- Spicy Hoisin Vinaigrette
- Old Bay Aioli
- Sriracha Remoulade
- Madagascar Sauce
- Summertime Fresh Peach & Corn Salsa
- Chanterelle Mushroom Cream Sauce
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