We have been lucky enough to visit Prag twice already this year. During both stays we went for dinner in a lovely steak boutique. As a starter or amuse-bouche they served us just plain crusty bread and this garlic confit. I have rarely eaten anything as delicious as this. It was so good that I convinced the waitress to give let me have a jar and I also tried it at home now!
Just peel the garlic cloves (you can quickly blanch them in boiling water, it will facilitate this process) and put them in a pot. Cover everything with oil and let it “confit” for about 1 hour minutes at 80 °C. Fill in sterile jars and cover with oil cool everything down in an icebath. Store in the fridge and use within a few days.
CAREFUL: with garlic confit (or any aromatized oil) there is a risk of botulism, as these bacteria love environments without oxygen. To minimize this risk always store the garlic in the fridge and use within a few days. Never store homemade aromatized oil at room temperature.
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- Neutral Oil
- Salt to taste