Garlic Confit
Garlic Confit involves gently cooking garlic cloves in olive oil until they take on a softened texture and a subtly sweet flavor. This versatile ingredient can be added to mashed potatoes, pasta dishes, soups, stews, or simply spread on a slice of toast for a delicious and easy snack. Prepare this simple recipe on either the stovetop or in the oven!
What is Confit?
Confit, a cooking technique that originated in France, involves slowly cooking food in fat until it is tender and super flavorful. It’s especially popular with duck legs. For garlic, this process mellows out the sharpness and pungency of the garlic, transforming it into a sweet and buttery delicacy. It becomes buttery, soft, and spreadable.
Why This Recipe is a Keeper!
The gentle heat used to make this garlic confit recipe cooks the garlic until it’s soft and tender without browning, giving it a wonderfully complex yet mellow taste. Fresh rosemary, thyme, and bay leaves add an earthy element, and red pepper flakes bring a touch of heat.
These additions infuse the garlic with extra flavor, and the olive oil can be repurposed and used in salad dressings, for dipping bread into, or for any other cooking in which you would use flavored extra-virgin olive oil.
There are many uses for garlic confit. The spreadable cloves are perfect for spreading onto crusty bread and adding to mashed potatoes, pasta dishes, soups, and stews! Keep the garlic cloves in the refrigerator completely submerged in olive oil, and take them out as needed for an easy flavor boost!
This Garlic Confit recipe is:
- Delicious! The garlic cloves take on a subtly sweet, savory, and slightly nutty flavor.
- Simple! This recipe is hands-off, as the garlic cloves cook low and slow.
- Versatile! Garlic confit can elevate almost any dish that calls for garlic!
- Stores well! The garlic cloves can be stored in an airtight container in the refrigerator for up to two weeks, completely submerged in the olive oil.
How to Make Garlic Confit:
Recipe Ingredients:
Here’s everything you’ll need to make this garlic confit recipe, along with how to prep the ingredients. The recipe card below has the exact quantities you’ll need.
Ingredient Notes and Substitutions:
- Garlic: This recipe calls for three cups of peeled garlic cloves, equal to about six to eight heads of garlic. If you are short on time or want to skip the hassle, you can buy peeled garlic cloves, although they won’t have as intense flavor. Be sure no additives or preservatives have been added to peeled garlic. Garlic peeled in the United States is also a good idea because of unfair labor practices in some countries.
- Extra-Virgin Olive Oil: This garlic confit recipe uses quite a bit of extra-virgin olive oil, which must cover the garlic cloves entirely as they cook. I like to use something nice because the oil can be repurposed and used again; it gets infused with the flavors of both the garlic and the herbs.
- Fresh Thyme, Rosemary, and Bay Leaves: I highly recommend using fresh herbs rather than dried in this garlic confit recipe.
- Crushed Red Pepper Flakes: Red pepper flakes add a touch of heat. If you don’t care for heat, leave it out.
- Salt: Salt is not shown because it’s optional, but I found a pinch of salt enhanced the flavor.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine all the ingredients except the salt in a heavy saucepan or small Dutch oven.
- Place on the smallest burner. Turn heat to medium.
- When a few bubbles appear in the oil, reduce heat to medium-low.
- Observe the oil so that it doesn’t begin to boil.
- If it starts to boil, cook too quickly, or make a simmering sound, turn the heat to low.
- IMPORTANT! Do not let the oil boil! You want a steady, low, gentle cook on the garlic.
- Cook for 1 hour or until the garlic is tender and beginning to change color but not browned.
- Let cool to room temperature.
- Transfer the garlic to a jar, then pour the oil over the top, leaving the herbs behind. Discard herbs.
- Add salt to taste if desired. Cover and refrigerate for up to 2 weeks.
- That’s it! Grab some crusty bread and enjoy!
- Serve immediately or refrigerate for up to 2 weeks.
Chef Tips and Tricks:
- Peeling garlic can be tedious, especially with a large quantity. To make it easier, try gently smashing each clove with the flat side of a knife until you hear a slight crush; this loosens the skin. Alternatively, soak the garlic cloves in warm water for a few minutes to loosen the peel. If you prefer a hassle-free option, consider buying peeled garlic, available at Whole Foods, Costco, and many grocery stores. Be sure no additives or preservatives have been added. Garlic peeled in the United States is also a good idea because of unfair labor practices in some countries.
- It’s best to use a small deep Dutch oven or heavy pot, as this will save you oil.
Frequently Asked Questions:
Garlic confit has many uses. It is a versatile ingredient that can elevate almost any dish that calls for garlic. I like using it in mashed potatoes, pasta dishes, soups and stews, dips, spreads, or salad dressings. You can also keep it simple and just spread the softened cloves onto crusty bread for a delicious snack or appetizer.
Garlic confit can be stored in the refrigerator for up to two weeks, ensuring that the garlic cloves are always completely submerged in the oil. It can also be frozen for up to three months.
Preheat oven to 325 degrees. Place the garlic, herbs, chili flakes, and oil in an oven-safe baking dish or enamel cast iron Dutch oven or skillet. Bake for 1 hour or until the garlic is tender but not browned.
Storage:
- It’s very important to refrigerate garlic confit because not doing so can cause botulism. Completely submerge the garlic cloves in the olive oil and store them in a sealed container in the refrigerator for up to two weeks or frozen for up to three months.
- Let stand at room temperature for approximately 30 minutes before serving so the olive oil liquefies. You can also gently reheat on the stovetop until warm and the olive oil liquefies. Do not let sit out longer than two hours!
Use Garlic Confit in:
- Creamy White Bean, Rutabaga and Roasted Garlic Soup
- Green Olive Tapenade
- Artichoke Tapenade
- Twice-Baked Mashed Potatoes (Mashed Potato Casserole)
More great garlicky recipes you’ll love!
- 40 Clove Garlic Chicken
- Roasted Artichokes with Garlic Butter
- Garlic Herb Muffin Pan Potato Galettes
- Rosemary Garlic Smashed Potatoes
Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.
Garlic Confit
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Ingredients
- 3 cups garlic cloves - from 6-8 heads of garlic
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 bay leaves - fresh if possible
- 1 teaspoon crushed red pepper flakes - or to taste and tolerance or 1-2 whole dried red chiles
- 1 3/4 cups extra-virgin olive oil - or as needed to cover
- Salt - optional, to taste
Instructions
- Combine all the ingredients except the salt in a heavy saucepan or small Dutch oven.
- Place on the smallest burner. Turn heat to medium.
- When a few bubbles begin to appear in the oil, reduce heat to medium-low.
- Watch the oil carefully so that it doesn't begin to boil. If it starts to boil, cook too quickly, or make a simmering sound, turn the heat to low. Do not let the oil boil! You want a steady, low, gentle cook on the garlic.
- Cook for 1 hour or until the garlic is tender and beginning to change color but not browned.
- Let cool to room temperature.
- Transfer the garlic to a jar, then pour the oil over the top, leaving the herbs behind. Discard herbs. Add salt to taste if desired.
- Cover and refrigerate for up to 2 weeks. Can also be frozen for up to 3 months.
Recipe Notes
- Preheat oven to 325 degrees.
- Place the garlic, herbs, chili flakes, and oil in an oven-safe baking dish or enamel cast iron Dutch oven or skillet.
- Bake for 1 hour or until the garlic is tender but not browned.
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- Keep the garlic confit refrigerated because not doing so can cause botulism. Completely submerge the garlic cloves in the olive oil and store them in a sealed container in the refrigerator for up to two weeks or frozen for up to three months.
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- Do not let it sit out longer than two hours when serving! This includes the time it takes for the oil to liquefy at room temperate.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.