The delicate, herbaceous quality of preserved garlic adds a bit of bite where raw garlic would be too harsh and overwhelm more subtle flavors, such as the lobster mushroom recipe on page 119. Make sure you use a peeler to zest the lemon. Using a grater or Microplane would release too many oils and create too strong a flavor. As a bonus, use the oil in vinaigrettes or drizzle on grilled fish.
Recipe information
Yield
makes 12 to 15 cloves
Ingredients
Preparation
Using a vegetable peeler, remove half of the lemon peel, about 3 or 4 large long strips in all. Place in a saucepan with the garlic cloves, thyme, and oil. Place over low heat and keep at a bare simmer until the garlic is tender when pierced with the tip of a knife, 20 to 25 minutes. Pour into a glass jar with a lid. The garlic can be used immediately or will keep, refrigerated, for up to 2 weeks.
