Garlic Confit

Instructions

Break apart the garlic heads, setting aside any cloves that are smaller than the rest. Rub off the thick papery husk from each clove, but leave the tight-fitting covering intact.

Plonk the cloves into a saucepan. Toss in the thyme, rosemary, peppercorns, and salt as well.

Pour in just enough oil to cover the garlic, then place the pan over very low heat. Keep the oil at a mere tremble, sending up a few lazy bubbles now and then.

Simmer until the cloves are tender, about 45 minutes. Remove the pan from the heat and let cool.

Transfer the garlic cloves, herbs, and oil to a clean jar. Screw on the lid and keep it tightly closed in the refrigerator. The garlic confit will keep in the fridge for up to several weeks.

Condiments