Ail Ou Echalotes Confits (Garlic Or Shallot Confit)

1. 1

   Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.

2. 2

   Heat the fat in a small saucepan over medium flame.

3. 3

   When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.

4. 4

   Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.

5. 5

   Remove them from the fat with a slotted spoon and cool on paper towels.

6. 6

   If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.