Garlic Confit

Garlic confit is a great pantry staple and very easy to make. It can be used to flavour mashed potatoes, stirred into soup or simply spread on a piece of toasted baguette. The garlic confit can be stored in the fridge for about a month (completely submerged in the oil) and the oil can be used for other purposes, for instance dressings.

Ingredients for the garlic confit:
About 45 peeled garlic cloves (roughly equal in size)
About 500 ml rapeseed oil

Preparing the garlic confit:
Place the peeled garlic cloves in a small saucepan and add enough oil to cover them by about 2 cm. Make sure that none of the garlic cloves are poking through the oil, if necessary add more oil.
Place the saucepan over medium-low heat. If you have a gas burner use a diffuser to lower the heat. The garlic should cook very gently, look out for very small bubbles in the oil.
Cook for about 40 minutes and give the cloves a stir every 5 minutes or so. After 40 minutes pick up one of the cloves with your spoon and pierce it with a paring knife, it should be completely tender if they are done.
Remove from the heat and let the garlic cool in the oil.
Transfer to a jar and poor over the oil, make sure that the garlic confit is submerged in the oil. Refrigerate for up to one month.


Clarified butter

This was easy to make, took about 20 minutes. I need it for Hollandaise sauce that I will make some time soon…
I sieved the butter first through a cheesecloth lined sieve over a Pyrex jug and then from jug to plastic container lined with cheesecloth, this gave me a very clear clarified butter with almost none of the milk solids. I used Unsalted butter because I read that it yields more than Salted butter once clarified, and I usually use Unsalted butter anyway.

250 grams of President Unsalted butter gave me 170 grams of clarified butter.

There are many guides online on how to make clarified butter, like this one or this one.