Transforming simple garlic cloves into melt-in-your-mouth flavor bombs is easier than you might think. With this simple confit garlic technique, you'll be amazed at how these humble ingredients can become the star of any dish. Garlic confit is a game-changer in my kitchen. This slow-cooking process transforms those sharp, pungent cloves into tender, sweet nuggets of pure flavor magic.
Confit of Garlic
A mellow, rich garlic that adds a delicious depth to any dish. Trust me, once you try it, you'll never look at garlic the same way again.
I love to pair it with crusty bread—it's amazing how the garlic turns so soft and flavorful. Having garlic confit on hand means you're always ready, whether you're rushing to make a quick dinner or setting up a fancy spread for friends and family.
If you haven't made Garlic Confit yet, you should definitely give it a shot. It's straightforward, delicious, and incredibly versatile. The blend of rich, sweet garlic and infused olive oil is truly magical. Try Garlic Confit and experience a whole new world of flavor!
I have also made sandwich spreads, cream cheese, and garlic shrimp that you will enjoy.
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⭐Why You'll Love This Garlic Confit Recipe
Easy to Make: The process is really easy and doesn't need much attention. Just peel the garlic cloves, cover them with oil, and let them slowly simmer until they're nice and tender.
Rich, Mellow Flavor: We gently cook garlic cloves in oil until they turn soft and sweet, soaking up the oil's flavor. The result is a mild, savory garlic taste that's much less sharp than raw garlic.
Versatility: You can use garlic confit in so many ways! Spread it on bread, mix it with pasta, stir it into mashed potatoes, or use it to flavor sauces, soups, and dressings. It adds a wonderful depth and richness to any dish.
Long Shelf Life: If you store it properly in the fridge, garlic confit can last for several weeks. This makes it super convenient to have ready whenever you want to add its special flavor to your dishes.
🧾Ingredients
Here’s what you need to make this Garlic Confit:
Whole Garlic: I love using whole garlic and peeling it myself to get that rich, sweet, and mellow flavor that turns soft and spreadable after cooking. But you can definitely use pre-peeled garlic cloves if you prefer!
Chilies: I enjoy adding chili for a touch of heat and a little spicy kick to balance the garlic's sweetness.
Sprig of Rosemary: I love infusing my oil with a fresh, herbal aroma and flavor.
Extra Virgin Olive Oil: I suggest using extra virgin olive oil as the cooking medium. It gives the garlic a smooth, fruity taste and makes the dish even richer.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Garlic Confit
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Break the garlic bulbs into cloves and peel them, then put the garlic cloves, chilies, and rosemary sprigs in a small saucepan.
2. Pour extra virgin olive oil over the garlic until the cloves are fully submerged.
3. Simmer on low heat until the garlic is soft and golden, about 30 minutes.
4. Let it cool. Use a slotted spoon to transfer the garlic, herbs, and chilies to a jar.
5. Pour the cooking oil over, seal the jar, and refrigerate for up to 4 months.
🍽 How to Serve
One of the reasons I adore Garlic Confit is its versatility. You can use it in so many ways:
Spread on Bread: Perfect for a quick snack or a fancy appetizer.
Boost Your Dishes: Add to pasta, soups, or stews for a rich, complex flavor.
Enhance Sides: Mix into mashed potatoes or spread on roasted veggies.
Salad Dressing: Use the infused oil to make a tasty, garlicky vinaigrette.
💭Tips for Recipe Success
Low and Slow: Cook the garlic over low heat to keep it from burning. The oil should barely simmer, not bubble a lot. Try to keep the temperature around 93°C (200°F).
Watch the Color: The garlic cloves should become golden and very tender. If they start to brown, the heat is too high.
Storage: Store garlic confit in a clean, airtight container in the refrigerator. Make sure the garlic is fully submerged in oil to prevent it from drying out. It can last for up to three weeks.
❓Commonly Asked Questions
Cook garlic confit for about 30 minutes, until the garlic cloves are golden and very tender.
Garlic confit is good for up to three weeks when stored in a clean, airtight container in the refrigerator, with the garlic fully submerged in oil.
🍰🍛More Appetizer Recipes!
Here are more of my favorite appetizer recipes! Try these:
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📖 Recipe
Garlic Confit
Ingredients
- 6 Whole Garlic
- 3 Chilies
- 1 Spring of Rosemary
- 500 ml Extra Virgin Olive Oil
Instructions
- Break the garlic bulbs into individual cloves and remove the skins.
- Place the garlic cloves, chilies, and rosemary sprigs in a small saucepan.
- Pour the extra virgin olive oil over the garlic, ensuring the cloves are fully submerged.
- Simmer over low heat until the garlic is soft and golden but not browned, about 30 minutes.
- Let it cool down. Using a slotted spoon, transfer the garlic, herbs, and chilies to a jar.
- Pour the cooking oil on top, seal, and refrigerate for up to 4 months.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I like the idea of spreading these garlic confit over toasts it looks very delicious.