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Garlic Confit Recipe

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3.9 from 44 reviews

Garlic Confit is a simple and flavorful preparation where garlic cloves are slow-cooked in olive oil at a low temperature until tender and golden. This method mellows the garlic’s sharpness, creating a rich, buttery texture perfect for spreading, cooking, or adding depth to sauces and dressings.

  • Total Time: 2 hours 15 minutes
  • Yield: 3 servings

Ingredients

Garlic

  • 6 heads of garlic

Oil and Herbs

  • 2 cups olive oil
  • 3 sprigs of fresh thyme
  • 1 sprig of rosemary
  • 1 bay leaf

Spices and Seasoning

  • 1 tsp black peppercorns
  • 1/2 tsp red chili flakes
  • Pinch of salt

Instructions

  1. Preheat the Oven: Set your oven to 250°F (120°C) to ensure a low and slow cooking process that will gently soften the garlic cloves without browning them too much.
  2. Prepare the Garlic Cloves: Separate the garlic heads into individual cloves and peel them. For quick peeling, shake the cloves vigorously in a jar or between two metal bowls for 45-60 seconds, or blanch them briefly in boiling water for a minute, then drain and peel easily.
  3. Arrange Cloves in Dish: Place the peeled garlic cloves evenly in a single layer in an oven-safe dish, ensuring they are not overcrowded for even cooking.
  4. Add Olive Oil and Herbs: Pour olive oil over the garlic cloves so they are fully submerged. Nestle the thyme sprigs, rosemary, bay leaf, black peppercorns, red chili flakes, and a pinch of salt into the oil to infuse flavor during cooking.
  5. Bake Until Tender: Cook the garlic in the oven at 250°F for about 2 hours until the cloves become soft, tender, and lightly golden. They should be easily mashable with a fork when ready.
  6. Cool and Store: Let the garlic and infused oil cool to room temperature. Transfer everything to a clean jar, making sure the cloves stay submerged in the oil to preserve freshness. Store in the refrigerator for up to 3 weeks.

Notes

  • Ensure garlic cloves are fully submerged in olive oil to prevent spoilage.
  • Use a clean jar and utensils when storing to maintain freshness and safety.
  • The garlic confit can be used as a spread, mixed into mashed potatoes, or as a flavor booster in sauces and dressings.
  • Do not store confit at room temperature to avoid risk of botulism; always refrigerate.
  • The oil can be used as a flavorful cooking or finishing oil, but do not reuse it multiple times.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Condiment
  • Method: Baking
  • Cuisine: French
  • Diet: Low Salt

Find it online: https://allyumcooks.com/garlic-confit-recipe/