Confit Garlic Aioli

Name: Confit Garlic Aioli
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2-3 bulbs garlic (separate the unpeeled cloves from the bulb); Several thyme sprigs; 1 rosemary sprig; 1 cup melted poultry fat

Chef Laura Frankel • Jun 24, 2016 (Updated: Aug 20, 2019)Comment Jump to Recipe

I confit garlic in chicken fat all the time. It is my secret for creamy and flavorful mashed potatoes, soup bases and vinaigrettes.

Confit Garlic Aioli

Prep Time 5

Cook Time 30

Total Time 35

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Servings

Ingredients

2-3 bulbs garlic separate the unpeeled cloves from the bulb
Several thyme sprigs
1 rosemary sprig
1 cup melted poultry fat

Instructions

Put all of the ingredients in a narrow pan so that the garlic can be covered by the fat.
Cook over very low heat for 30 minutes or until the garlic is soft.
Save the fat and use it for sautéing. Store the garlic in the refrigerator and squeeze cloves from their skin before using.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW

Category: Recipes

Diets: Meat

About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.