keep on hand: garlic confit

I try to always have garlic confit in my fridge. Garlic confit is similar in flavour to roasted garlic, but it prevents the overcooked or burnt bits you sometimes get on the outside of roasted garlic. It is so useful to have garlic prepped and ready to go. I use my garlic confit everyday, in almost every savory recipe. I make the oil into vinaigrette, use the garlic in pasta, mash it into a spread, put whole cloves on pizza, pop them into sandwiches, mash them into will use it up faster than you think so make extra. This is a good way to preserve a lot of garlic; garlic confit lasts a long time in the fridge. If you have a bumper crop of garlic, confit it!

Saftey note: Garlic in oil should always be stored in the fridge. Garlic can carry botulism from the soil and if it's stored in oil, at room temperature, it creates the perfect conditions for botulism to thrive. Even though the garlic gets boiled in this recipe, it's best to keep it in the fridge to be safe.

Garlic Confit
a lot of garlic, twenty bulbs or more, peeled
enough olive oil to cover the garlic

Put the garlic in a medium saucepan, cover with oil and place on medium high heat. As son as the oil boils,  reduce the heat to low. Continue cooking on low heat until the garlic is very soft, stirring frequently to avoid browning the garlic. Once the garlic is soft, pour into a mason jar and store in the fridge once cool.

Prepare to repel vampires and maybe some other creatures.