Garlic Confit
Garlic confit may sound fancy but it is super simple to make. In 45 minutes cloves of garlic go from pungent to silky, spreadable, sweet, caramel garlic cloves by gently heating them in olive oil.
Ingredients
- 4 bulbs garlic Approximately 45 cloves, 6 ounces
- 1 Cup Olive Oil
Instructions
- If using fresh bulbs of garlic, separate the cloves and peel the skin off of the cloves. If using pre-peeled garlic check for bruised cloves and remove them. Removing the root end is optional but know it won't soften like the rest of the garlic cloves.4 bulbs garlic
- In a clean saucepan, place the garlic and cover with olive oil.1 Cup Olive Oil
- If adding herbs, add to the pan.
- Heat the oil over medium low to low heat.
- Do not bring the oil to a simmer. Keep on low for 45 minutes, string every 15 minutes to check for the garlic to take on a golden brown color.
- Remove from the heat and cool immediately.
- Transfer to a clean, closed container and store in the refrigerator for up to a month.
Nutrition
Serving: 2cloves | Calories: 80kcal | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g
Notes
- Can be made 1 month ahead.
- Trim the tough root ends, which don’t soften, but I am fine with ends being attached.
- Keep chilled and completely covered in oil.
- Always use clean spoon to remove garlic.
- 1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf added to the confit
- Whole chili pepper added to the confit
CourseAppetizer Recipe
CuisineFrench
Keywordgarlic confit recipe, how to make garlic confit
