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Garlic confit is slow-cooked garlic cloves in oil that become soft, sweet, and deeply flavorful. Perfect to spread on bread, mix into sauces, or add to roasted vegetables, and it’s incredibly simple to make.
🛒 Ingredients
- 2 cups whole garlic cloves (about 3–4 heads of garlic), peeled
- 2 cups olive oil (enough to fully submerge the garlic)
- Optional: 1–2 sprigs fresh thyme, rosemary, or bay leaf
👩🍳 Instructions
Step 1: Prepare the Garlic
- Peel the garlic cloves. Remove any blemishes or tough ends.
- If you want a milder flavor, you can blanch the cloves in boiling water for 30 seconds, then drain.
Step 2: Cook Slowly
- Place the garlic cloves in a small saucepan.
- Add enough olive oil to fully cover the garlic.
- Add optional herbs for extra flavor.
- Heat over very low heat (ideally around 90–95°C / 200°F).
- Cook gently for 45–60 minutes, stirring occasionally, until the garlic is soft, tender, and lightly golden.
⚠️ Make sure the oil does not boil—you want a gentle simmer.
Step 3: Store
- Let the confit cool completely.
- Transfer garlic and oil into a clean, airtight jar.
- Store in the refrigerator for up to 2–3 months.
🍴 How to Use Garlic Confit
- Spread on toasted bread for a sweet, mellow garlic flavor.
- Mix into pasta, mashed potatoes, or rice for extra richness.
- Roast vegetables or meats with a few cloves for a flavorful boost.
- Add to salad dressings or sauces for depth of flavor.
💡 Tips for the Best Garlic Confit
- Use fresh, firm garlic cloves for the best texture and flavor.
- Keep the heat very low—high heat will burn the garlic and turn it bitter.
- Always ensure garlic is submerged in oil to prevent spoilage.
- You can freeze small portions in ice cube trays for easy use year-round.
✨ With just garlic, oil, and patience, you’ll have a year-long supply of rich, sweet, melt-in-your-mouth garlic to elevate any dish!
