Garlic & Shallot Confit and Infused Avocado Oil Recipe
Two Recipes in one, Roasted Garlic and Shallot Confit perfect for loads of recipes along with Infused avocado oil to use with meats and more.
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.
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.
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
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.
Sure, but because olive oil has a low smoke point I don't recommend using it for high heat cooking. I personally think olive oil can be overpowering and prefer neutral flavored oils for salad dressings and aioli.
Can I use Dried Herbs instead of Fresh?
Dried herbs will burn if you put them in the foil at the beginning of the cooking process. if you only have dried herbs add them to the oil as its cooling after it comes out of the oven for 30 minutes then remove the garlic and shallots and strain before jarring your oil.
Can I use Red Onion instead of Shallots?
Definitely, Red or yellow onions work great, you can also use leeks, ramps or scallions but only use the white part of the onion.
How long can I store garlic & shallot confit in the fridge?
I recommend storing the garlic and shallot confit in a mason jar packed to remove any air pockets. pour over a thin layer of the infused oil before sealing. The mixture should last about 6 weeks in the fridge. You can also Freeze for up to 6 months.
Is infused oil safe to consume?
Botulism is a food borne illness that can be a concern with making infused oils because of the moisture in fresh garlic and herbs. You can use dried minced garlic and dried herbs and only heat for 30 minutes than drain and store at room temp. When using Fresh garlic and hers its safest to store the garlic and infused oil in the fridge or freezer.
Peel shallots and chop into about 1/2 inch pieces so the shallots and garlic are about the same size so they cook evenly.
Place whole peeled garlic cloves and chopped shallots in a oven save casserole dish or cast iron skillet that is just large enough to cover the bottom of the pan with the garlic and shallots.
Add sprigs of rosemary and thyme to the dish and sprinkle with creshed red chili flakes. Pour over avocado oil just high enough to fully submerge the garlic and shallots.
Place the baking dish or skillet on a sheet pan. You'll thank me later and bake in the oven on the middle rack for about 2.5 hours until the garlic cloves develop a deep blonde roasted color.
Remove The garlic & Shallot confit from the oven and let cool fo about 30 minutes. Use a slotted spoon to remove the garlic and shallot from the dish and place into a masson jar. Make sure the galic confit is fully cooled to room temp before sealing.
Strain the avocado oil through a fine mesh strainer or cheese cloth then use a funnel to pour avocado into a carafe or pourable container. Store out of direct sunlight at room temperature.
Serving Size may vary: 1 tbsp Infused Avocado Oil. 2 tbsp Garlic & Shallot 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*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.