I came across a blog called Cold Garden Warm Kitchen when I was trying to figure out what to do with some garlic scapes last summer.
A number of recipes look good, at least to me. One, in particular, is a recipe for Slow Simmered Sprouted Garlic Sauce, here:
Slow-Simmered Sprouted Garlic Sauce
1. 3 or 4 heads of garlic – they don’t need to be sprouted – about ¾ cup chopped
2. 1 cup oil – half olive oil and half grape seed or canola works well.
To break apart the garlic, put a head on a cutting board and press hard on it with your palm until the cloves loosen. You can also bang the head with a rolling pin, the bottom of a pot or the flat side of a knife. Pull apart the cloves.
Put the flat side of a knife on the cloves one at a time and smack the flat of the knife with the palm of your hand to flatten the clove a bit (you can also do this with a pot bottom if you’re nervous about the knife.) The dry skin of the garlic should now peel off easily.
When all the cloves have been peeled, cut the root end off each clove and discard, then chop the garlic. It doesn’t need to be too finely chopped; chunky is good.
Letting chopped garlic sit for five minutes before cooking with it allows a chemical reaction to occur that releases even more nutrients from it. While the garlic is fortifying, warm up a small pot over medium-low heat and then add the oil to it. When the oil is warm, add the garlic.
Keep the heat low and very gently simmer the garlic for a half hour or so, until it is very soft. The garlic should not brown, though it may color a little.
You’ll be left with delectable garlic oil and butter-soft garlic, a combination that can be used in hundreds of different ways. Store what you don’t use immediately in the refrigerator in a tightly sealed jar.