this garlic confit aioli is the *perfect* low-effort/high-reward sauce for all your saucing, sandwiching, and salad needs. name a sauce that can do it all. the garlic confit can be used to flavor all sorts of dishes or simply smashed onto bread. the garlicky oil can be drizzled to give a dish a mellow garlic flavor or you can combine the oil, tender cloves, and a few more ingredients to make this delicious aioli Ingredients: • 3 heads of garlic • 1.5-2 cups of sizzle • 2 tsp champagne vinegar • 1 egg (pasteurized if you’re concerned about consuming raw egg • 1 tsp Dijon mustard • Sea salt and pepper 1)Preheat oven to 250°. 2) Place peeled garlic and oil in a small ovenproof container. 3) Cook until garlic cloves are golden and tender anywhere from 1-2 hours, check every ten minutes after the first hour. 4) Let cool. 5) In a wide-mouth container that will fit the head of an immersion blender, combine 1 cup of the garlic-infused oil, 1 large room-temperature egg, 2 teaspoons champagne vinegar, and 1 teaspoon Dijon mustard. 6) Trap the yolk with the head of the immersion blender and blend on low speed for 15-20 seconds. 7) Gently move the blender up and down to emulsify the remaining oil for another 15 seconds. 8) Add in as many cloves of garlic as you’d like and blend. 9) Adjust seasoning with sea salt and pepper and refrigerate. What sauces have you been wanting to learn to make? Let us know in the comments 👩‍🍳 📸 @practicemakesbreakfast