Garlic Confit Butter

1. Preheat your oven to 120°C (250°F) or heat the Ooni to the lowest setting.

2. Melt the unsalted butter over low heat in a saucepan. Once melted, remove from heat and allow it to sit for a few minutes. Skim off any foam or milk solids that rise to the surface, leaving the clear, clarified butter behind.

3. Place the peeled garlic cloves in a small ovenproof dish or ramekin, ensuring they are in a single layer.

4. Pour the clarified butter over the garlic cloves, making sure they are fully submerged.

Cook in the oven

1. Cover the dish with foil and place it in the preheated oven and cook for 10-15 mins, or until the garlic is soft, tender, and golden but not browned.

Cook in the Ooni

1. Cover the dish with foil and place it at the front of the Ooni and cook for 10mins, or until the garlic is soft, tender, and golden but not browned.
   

2. Remove the dish from the oven/ Ooni and let it cool slightly. Your confit garlic butter is now ready to use! Spread it on bread, use it in cooking, or add it to sauces for a rich garlic flavour.

3. Transfer the garlic and butter to a jar, ensuring the garlic is fully covered by the butter. Store in the fridge.