Garlic confit is a French technique that transforms raw garlic cloves into soft, spreadable, mellow-sweet condiment through gentle, prolonged cooking in oil. The result yields both tender garlic and richly flavored garlic oil that keeps for months.
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Preheat your oven to 200°F (93°C).
Place the peeled garlic cloves into a small, oven-safe saucepan.
Pour enough neutral oil over the garlic to ensure all the cloves are fully submerged.
Carefully place the saucepan in the preheated oven and cook for 3 hours.
After 3 hours, the garlic should be very soft and tender. Carefully remove the saucepan from the oven and let it cool.
Once cooled, transfer the garlic cloves and the infused oil to a clean, resealable jar.
Serve the soft garlic cloves by spreading them on crackers or toasted bread.
Store garlic confit submerged in its cooking oil in an airtight container in the refrigerator for up to 3 months. Discard if any mold appears or off odors develop.
Garlic confit typically takes 30-45 minutes of slow cooking at low heat until the cloves are completely soft and golden.
Yes, the infused oil is delicious for drizzling on bread, pasta, vegetables, or using as a salad dressing base.
Store in an airtight container submerged in oil in the refrigerator for up to 3 months. Keep the oil; it's flavorful and prevents spoilage.
Keep heat low so the garlic cooks gently and becomes tender without browning or burning. Aim for a gentle simmer or barely visible bubbles.
Yes, use any neutral oil like vegetable, canola, or light olive oil. Avoid extra virgin olive oil, which may overpower the delicate garlic flavor.
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