I didn’t even know what this was before I found the recipe. As soon as you pick up Bouchon, you basically want to eat steak frites.
So in making the fries, it recommended making garlic aioli to go with them (make it, it’s delicious). The mayonnaise gets the garlic from first making a garlic confit.
What is confit? Basically, it’s poaching something slowly, at a very low temperature, in oil.
You peel about 50 garlic cloves, submerge them in a pot by one inch in a neutral oil (I used canola), and use very low heat for about an hour.
And what comes out? Heaven, that’s what. The garlic becomes incredibly soft – you can (and should) spread it on bread like butter. The oil actually takes on quite a nice flavour as well. The garlic has this beautiful nutty flavour and loses any acridity that raw garlic has – you’ll find all kinds of new uses for it. Tonight, I just made a simple pizza – tomato sauce, cheese, and mashed up cloves from the confit – beautiful!
While Modernist Cuisine at Home has a recipe for Pressure-Cooked Garlic confit, it requires pressure cooking for almost an hour, not to mention using glass jars (and a pressure cooker). Given that all I had to do for the Bouchon recipe was peel garlic, put in pot, wait, I just couldn’t justify the extra work, knowing that the Bouchon recipe already gives you an amazing product.
As they say in Esperanto, Provu Mem! (try it!)