1 Head of Garlic peeled with root ends removed
Place all of the garlic cloves in a small sauce pan and cover with an inch of canola oil. Cook for about 40 min on low, small bubbles should slowly rise to the surface and the garlic should not brown too much. Stir every 5 minutes. When the garlic is done, it should be soft and be able to be pierced with a knife. Keep the oil/garlic mixture in an airtight container.
**If you don’t have time to make the garlic confit you can just saute several cloves of minced garlic in oil for a few minutes.