Confit Garlic Emulsion

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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For the Confit Garlic

  • 1 garlic bulb, cloves separated and peeled
  • 250 ml (9 fl oz /


Place the garlic into a small heavy-based saucepan and completely cover with the olive oil. Gently cook for 30 minutes over low heat or until the garlic is soft. Remove from the heat and leave to cool. Strain through a fine sieve lined with an oil filter. Reserve the garlic cloves, and measure out 100 ml