Two Recipes in one, Oven Roasted Garlic 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.
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
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
- Slotted Spoon
- Mason Jar w/ Lid
- Carafe to store oil
- Peeled Galic Cloves
- Fresh Rosemary
- Fresh Thyme
- Avocado Oil
- Crushed Red Chili Flakes (optional)
More Sauce and Condiment Recipes
- Spicy Hoisin Vinaigrette
- Old Bay Aioli
- Sriracha Remoulade
- Madagascar Sauce
- Summertime Fresh Peach & Corn Salsa
- Chanterelle Mushroom Cream Sauce
Garlic & Shallot Confit w/ Infused Avocado Oil
- oven safe baking dish or cast iron skillet
- 16 oz Whole Peeled Garlic
- 4 oz Shallots peeled and chopped into ½ inch pieces
- 2 sprigs Fresh Rosemary
- 2 Sprigs fresh Thyme
- 3 cups Avocado Oil
- 1 tsp Crushed Red Chili Flakes optional
- Preheat Oven to 250 Degrees F.
- Peel shallots and chop into about ½ 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.
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