How to Make Perfect Garlic Confit - A delicious recipe by DigiDish

How to Make Perfect Garlic Confit

Get ready to transform humble garlic into pure gold! Garlic confit is buttery, mellow, and downright magical. With just a handful of ingredients and a little time, I’ll show you how to create this versatile, flavor-packed treasure. Let’s get cooking—your kitchen is about to smell amazing!

4.8 out of 5 (4 ratings)

Oh, garlic. That sweet, pungent, wonderful little bulb that has the power to transform any dish. But have you ever wondered what happens when you slow-cook garlic in oil until it turns soft, buttery, and almost caramel-like? Enter garlic confit! Friends, this is not just cooking—it’s alchemy. The moment you start this process, your kitchen will smell like pure heaven, and you’ll feel like a culinary wizard. Whether you’re a garlic fanatic or just garlic-curious, you’re about to unlock a whole new level of deliciousness.

How to Make Perfect Garlic Confit Recipe

What makes garlic confit so special? First, it’s the magic of slow cooking—when you let those garlic cloves simmer gently in olive oil, they transform from sharp and punchy to rich, creamy, and delicately sweet. It’s like garlic’s mellow cousin, who always knows the right thing to say. The key here is the low-and-slow technique, which keeps the garlic soft without browning and allows the flavors to infuse the oil. Oh, and the best part? That oil turns into liquid gold, fragrant with garlicky goodness. Plus, this recipe is minimal in ingredients: just garlic, oil, and maybe a sprig of thyme or a few peppercorns if you’re feeling fancy.

Let me share a little tip to make sure your garlic confit turns out absolutely perfect. First, choose fresh, firm garlic cloves—skip any that are sprouting or soft. When peeling the garlic, it’s worth taking your time to remove the papery skins completely. This ensures a smooth texture later. And keep an eye on the heat—patience is key here! You want just a gentle simmer, no bubbling frenzy. Too much heat, and you risk frying rather than confiting (and trust me, this is a chill operation, not a fiery one). Once it’s done, be sure to store it in a clean, airtight container in the fridge.

Now it’s time to dream up all the ways you’ll use your garlic confit masterpiece. Spread it over crusty bread, swirl it into mashed potatoes, toss it into pasta, or even sneak it onto a pizza. Feeling adventurous? Purée it with a splash of its oil for the smoothest garlic spread you’ve ever had. And don’t forget about the infused oil—that stuff is gold for sautéing veggies, drizzling over soup, or as a secret salad dressing ingredient. However you use it, one thing’s for sure: once you’ve tried garlic confit, there’s no going back. Go on, give it a shot—you’ve got this!

Keywords: how to make garlic confit, easy garlic confit recipe, best garlic confit method, homemade garlic confit tips, garlic confit serving ideas, garlic confit storage guide, garlic-infused olive oil uses

Prep Time

10 minutes

Cook Time

45 minutes

Servings

4 servings

Cuisine

French

Ingredients

  • •2 cups of peeled garlic cloves
  • •2 cups of olive oil (or enough to fully submerge garlic cloves)
  • •1 teaspoon of salt

Instructions

  1. 1

    Peel and clean the garlic cloves, ensuring there is no skin or blemishes.

  2. 2

    Place the garlic cloves in a small saucepan or pot.

  3. 3

    Pour in enough olive oil to completely submerge the garlic cloves.

  4. 4

    Add 1 teaspoon of salt to the pot.

  5. 5

    Turn the heat to low and cook the garlic gently. Ensure the oil only simmers lightly and does not boil.

  6. 6

    Cook for approximately 45 minutes, stirring occasionally, until the garlic is soft and golden but not browned.

  7. 7

    Remove the pot from heat and allow the garlic and oil to cool down to room temperature.

  8. 8

    Transfer the garlic confit and oil into a clean, airtight jar.

  9. 9

    Store in the refrigerator for up to 2 weeks.

Nutrition Information

Calories

100 calories (per tablespoon)

Protein

0g

Carbs

1g

Fat

11g

Frequently Asked Questions

Q: Can I use a different type of oil instead of olive oil?

A: Yes, you can use other neutral oils like grapeseed, avocado, or sunflower oil. However, olive oil adds a distinct flavor that complements the garlic. Keep in mind that using oils with a low smoke point may affect the cooking process, so ensure the heat remains very low.

Q: How do I prevent the garlic from burning?

A: To prevent burning, maintain a very low heat throughout the cooking process. The oil should only lightly simmer, not boil. If you notice the garlic browning too quickly or the oil bubbling vigorously, lower the heat immediately. Burnt garlic will result in a bitter flavor.

Q: Can I freeze garlic confit to extend its shelf life?

A: Yes, you can freeze garlic confit to extend its shelf life. Use a freezer-safe container or portion it into ice cube trays for easy use. Defrost in the refrigerator before using, and avoid reheating the garlic multiple times to preserve its flavor and texture.

Q: What is the best way to store garlic confit, and how long does it last?

A: Store garlic confit in a clean, airtight jar in the refrigerator. It will keep for up to 2 weeks. Always ensure the garlic cloves remain fully submerged in oil to prevent spoilage. For safety reasons, do not store garlic confit at room temperature, as it can lead to botulism.

Q: Can I add other ingredients to flavor the confit?

A: Absolutely! You can add fresh herbs like thyme, rosemary, or bay leaves, or spices like peppercorns or chili flakes to infuse additional flavors into the oil. Make sure the added ingredients are fresh and fully submerged in the oil to avoid spoilage.

Q: What are some ways to use garlic confit in recipes?

A: Garlic confit is incredibly versatile. Spread the soft garlic on bread, mix it into mashed potatoes, blend it into salad dressings, or toss it with pasta. The infused oil can also be used for cooking or as a flavorful finishing drizzle on roasted vegetables, soups, or meats.

Q: Why is my garlic confit not soft after cooking?

A: If the garlic cloves are not soft and tender after 45 minutes, it is likely that the heat was too low, or the garlic cloves were unusually large. Increase the heat slightly and continue cooking until the cloves are completely softened. Be patient and stir occasionally to ensure even cooking.

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