How to Make Garlic Confit
Garlic confit isslow-cooked garlic in oil, creating soft, caramelised cloves.
Ingredients
- 250 g Peeled garlic cloves
- 100 ml Cooking oil I prefer olive oil
- 2 sprigs Rosemary or thyme
Instructions
- Preheat your oven to 120°C (250°F).
- Peel the garlic. To make peeling easier, place the cloves in a heatproof bowl, pour boiling water over them, and let them sit for 5 minutes. Drain, and the skins will slide off effortlessly.
- Assemble the dish. Place the garlic cloves and herbs in an ovenproof dish. Pour enough olive oil to fully submerge the garlic—this ensures even cooking and prevents burning.
- Bake slowly for 20-25 minutes until the garlic turns golden and tender, infusing the oil with its rich, aromatic flavour.
- Cool and store. Let the garlic confit cool completely, then transfer it to a sterilised, airtight jar. Store it in the fridge for up to two weeks.
Notes
Storage Tips for Garlic Confit
Keep your garlic confit fresh and safe. Here are tips you should know:- Refrigerate immediately after cooling to prevent bacterial growth.
- Use airtight jars (mason jars are perfect) to keep the garlic sealed and fresh.
- Consume within 2 weeks to ensure maximum flavour and safety.
Serving Suggestions
Garlic confit has a lot of uses so make sure to use it to its full potential. I use garlic confit in endless ways, and it never fails to impress. Here are some of my favourite ideas:- Pasta Perfection: Mix spaghetti with garlic confit, a drizzle of infused oil, chilli flakes, and a splash of cream for an irresistible dish.
- Heavenly Bread: Mash garlic confit onto warm toast or focaccia, sprinkled with herbs and sea salt.
- Potato Upgrade: Stir garlic confit into mashed potatoes or roasted spuds for a rich, savoury twist.
- Dreamy Dressings: Use the infused oil in salad dressings or mix mashed garlic confit with mayo for a flavour-packed aioli.
My Top Garlic Confit Tips
Through trial and error, I’ve learned a few tricks to make the perfect garlic confit. Check these out:- Use fresh garlic. Firm, unblemished bulbs deliver the best flavour.
- Choose high-quality oil. Olive oil is my favourite, but avocado or grapeseed oil also works well.
- Cook low and slow. Patience is key to achieving that soft, caramelised texture.
Frequently Asked Questions
- What is a confit? Confit is a traditional French method where food is slowly cooked in fat. This technique enhances flavour and texture excellently.
- Can I use other oils? While olive oil is popular, oils like avocado, grapeseed, or sunflower oil also create excellent results.
- How long does garlic confit last? Stored in the fridge in an airtight jar, garlic confit stays fresh for 2-3 weeks. Never leave it at room temperature to avoid the risk of botulism.
- Is garlic confit healthy? Garlic confit retains garlic’s powerful antioxidants and immune-boosting properties, making it both delicious and nourishing.