Garlic Shallot Confit W Infused Avocado Oil Recipes

EASY CONFIT GARLIC AIOLI RECIPE

Steps:

• Place garlic and 1 cup of olive or avocado oil in a small saucepan over low heat.
• After a few minutes you should see small, slow bubbles start to make their way to the surface of the oil. Keep at this temperature for 45 minutes or so. You want the garlic to turn really soft and a light, delicate brown.
• Poke the garlic with a fork. When it slides through easily, it's ready to take off the stove.
• Remove from heat and let cool. I will often make the oil in the evening and let it cool overnight.
• Once the oil is cooled, separate the garlic and oil. I just spoon out most of the cloves and place them in a small dish.
• Next add the egg, the remaining 1/4 cup oil, mustard powder, & sea salt to a bowl and whisk together until fully incorporated.
• Add the lemon juice and whisk again.
• Options: For a more flavourful aioli you can add as much of the confit garlic as you'd like. For a subtle flavour just use the infused oil.
• If using, add the garlic cloves to the egg mixture. Grab your immersion blender and put on low. Slowly drizzle in the infused oil until it is fully incorporated with the egg mixture. It should create a fluffy texture with no visible separation of oil.
• Place in the fridge to set. Enjoy!

AIL OU ECHALOTES CONFITS (GARLIC OR SHALLOT CONFIT)

Steps:

• Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.
• Heat the fat in a small saucepan over medium flame.
• When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.
• Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.
• Remove them from the fat with a slotted spoon and cool on paper towels.
• If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.
• Serves 6 as a garnish.