Slow-Roasted Garlic Confit Sauce

Ingredients

• 40 cloves garlic, peeled (about 4 heads)
• 1 cup good-quality olive oil
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp water (for blending)

Instructions

1. 1

   Preheat oven to 275°F (135°C). Place peeled garlic cloves in a small oven-safe baking dish or ramekin in a single layer.

2. 2

   Pour olive oil over the garlic to cover completely. Add thyme, rosemary, bay leaf, red pepper flakes, salt, and pepper.

3. 3

   Cover tightly with foil and bake for 50–60 minutes until garlic is completely tender and golden, but not browned.

4. 4

   Remove from oven and cool slightly. Discard herb sprigs and bay leaf.

5. 5

   For the sauce: scoop out 3/4 of the garlic cloves. Transfer to a blender with 3 tbsp of the infused oil and water.

6. 6

   Add lemon juice and blend until completely smooth. Taste and adjust seasoning.

7. 7

   Store remaining garlic confit in the oil in the refrigerator for up to 2 weeks. Store the sauce separately for up to 5 days.