- In a medium heavy-bottomed saucepan, add garlic and 1 quart vegetable oil. Cook over medium heat until oil comes to a low boil. Reduce heat immediately to a simmer.
- Cook over low heat for up to an hour. Stir occasionally. Garlic will begin to turn brown and soft but should never become blackened. Keep the oil at a very low simmer; monitor cooking to ensure that it doesn’t boil.
- The oil is ready when the garlic is a light brown color and very soft. Remove from heat, strain garlic (called “garlic confit”) from oil and reserve for another use.
* The same effect can also be accomplished in an oven. Simply add garlic and oil to a small hotel pan, ensuring the garlic is fully covered by the oil. Place in a 350°F oven until garlic is light brown and very soft, approximately 1 hour. Monitor garlic throughout the cooking process to ensure it doesn’t burn, cover with foil if necessary.