Garlic Confit

Pro tips

• Cook at low, steady heat (around 300°F or 150°C) to avoid browning or crisping the cloves; they should turn pale golden and yield easily to a fork.
• Ensure garlic cloves are completely submerged in oil throughout cooking to cook evenly and prevent drying.
• Test doneness by piercing a clove with a knife—it should slide through with no resistance when fully tender.
• Don't discard the infused oil; save it separately for cooking, drizzling on bread, or making vinaigrettes.

Substitutions

• olive oil → neutral oil like grapeseed or canola (milder flavor, higher smoke point)
• fresh garlic cloves → pre-peeled frozen garlic cloves (slightly softer texture, adjust cooking time)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze in ice cube trays for up to 3 months. Separate the infused oil and store it the same way.

How long does garlic confit take to make?

Garlic confit typically takes 40 minutes to 2 hours at low heat (around 300°F), depending on how soft and caramelized you want the cloves.

Can I store garlic confit?

Yes, store it in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. The oil will solidify when cold.

What's the best way to use garlic confit?

Spread the soft cloves on toast, stir into pasta, mash into butter, or use the infused oil for salad dressings, roasting vegetables, and cooking.

Can I use unpeeled garlic cloves?

Yes, but peeled cloves cook more evenly and are easier to use. Unpeeled cloves will take slightly longer to soften.

Is garlic confit safe to store at room temperature?

No, garlic confit must be refrigerated to prevent bacterial growth. Store it in oil in a sealed container.