Meltingly sweet and unctuous, this method of gently poaching sharp garlic and shallots in oil over a low heat tranforms them from stinging allium to buttery soft, fragrant, mild and jammy. So good you'll want to spread it on toast!
2 cupsgrapeseed or canola oilor enough to cover the garlic by about 1/2"
FOR SHALLOT CONFIT
4-5shallotspeeled and thinly sliced
2cups grapeseed or canola oilor enough to cover the shallots by about 1/2"
OPTIONAL EXTRAS: Choose 1
1/2 stemfresh rosemary
4-5 sage leaves
Preheat the ovent to 225°.
Put the garlic (or shallots in a small, ovenproof pan or dish. Add the olive oil to cover and place in the oven. (If using an herb, add it to the pan and submerge it in the oil.
Poach for 2 hours and check for doneness. They should be so soft that you can easily mash them with a fork. If they're not quite there, continue poaching for another 15 minutes and check again.
Let cool to room temperature and transfer to an airtight storage jar. Refrigerate for up to two weeks. You can use the oil as well as the garlic/shallots in cooking. The oil is great for sauteing meats or adding to salad dressings.