Garlic Confit

• 3 cups garlic cloves, peeled
• 1 fresh bay leaves or 2 dried bay leaves
• 8 -10 sprigs fresh thyme
• kosher salt and whole black peppercorn
• 2 cups blended oil, as needed (50 percent canola, 50 percent extra-virgin olive)

1. Halve any garlic cloves that are very large and place all the peeled garlic in a heavy covered pan.
2. Add bay leaves, thyme, a tablespoon of kosher salt, and 15 or 20 whole black peppercorns; cover with oil.
3. Place cover on pan and braise, in the oven, on 300 degrees F until garlic is tender and golden, about 1 hour or 1 1/4 hours.
4. Cool to room temperature.
5. Transfer garlic and oil to a sterilized jar and press plastic wrap over the top.
6. Place another piece of plastic wrap over the rim of the jar and screw on cover.
7. Store up to three weeks in the refrigerator being sure to not contaminate.
8. Always use a clean fork or spoon to retrieve garlic or oil from jar and replace plastic wraps.

garlic, bay leaves, thyme, kosher salt, blended oil

Taken from www.food.com/recipe/garlic-confit-419210 (may not work)