If you have more garlic than you’ll use in a reasonable time, confit it.
-1 Pint Oil
1. Put in a non reactive sauce pot. Cover with oil. Bring to simmer & then reduce heat to low.
2. Stir frequently & be careful not to burn. Once it’s soft cool down & store in oil.
Chef Kevin says, “garlic can be used as you would roasted garlic & the oil is fantastic. It’s a great pantry staple.”