Garlic Confit and Garlic Confit Oil

There’s not much to it, but garlic confit is really quite special. Sneak this into sauces, fold it into marinades, spread it on vegetables, or mash it onto slices of meat. I suggest keeping a batch in your refrigerator at all times. If you’re anything like me, you’ll find yourself putting the cloves into action often. Just make sure they’re fully submerged in the oil so they cook evenly. And if you’re making this garlic confit, you should definitely make the Garlic Yogurt (recipe follows),