Garlic confit oil with thyme and black pepper from Infuse: Water, Spirit, Oil (page 39) by Eric Prum and Josh Williams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2 hours to prepare.

  • mjes on September 03, 2021

    This is a two-for-one recipe in that it provides confit garlic and garlic infused oil -- both are broadly useful. Note that Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn and Michael Ruhlman has an equally good garlic confit. You may wish to choose which spicing is most useful for your cooking.

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