Garlic confit is a simple recipe that lets the oven do all the work, turning garlic into a fabulously flavorful pantry essential. It's super versatile, perfect for adding a tasty twist to pasta, potatoes, and more.
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WHAT IS GARLIC CONFIT?
You slowly cook garlic cloves at a low temperature in high fat until they become soft, tender, and infused with the flavors. The peeled cloves gently simmer in fat, such as olive oil, until they are very soft and spreadable.
Because you cook the cloves for a long time, the garlic mellows and develops a rich, sweet flavor and a creamy, caramelized texture.
The resulting garlic confit can be used as a spread on bread and added to sauces, soups, or mashed potatoes. It's a great way to enjoy garlic in a more subtle and nuanced way compared to raw or sautéed garlic.
WHY MAKE GARLIC CONFIT IN THE OVEN?
Versatile: A small recipe that can be used on breads, sauces, soups, stews, and more, making it the best thing in your culinary arsenal.
Hands-Off Cooking: Yes, it takes a long time to make, but with the oven doing most of the work, your effort is minimal.
Effortless Flavor: The garlic caramelizes gently, developing a rich and mellow taste that's a perfect, delicious, fragrant addition to dishes.
HOW TO MAKE GARLIC CONFIT?
Step 1: Place the peeled garlic cloves and your herbs in a small baking dish.
Step 2: Pour oil till the cloves are submerged.
Step 3: Roast the garlic confit in the oven for an hour or two till golden and soft.
RECIPE NOTES & FAQS
- How long you need to bake garlic confit depends on your oven temperature and quantity. I love to make it in small batches, so it took about an hour.
- This is a garlic confit in the oven recipe. But yes, you can make garlic confit on the stovetop. It’ll be more hands-on, and you’ll need to check on the garlic every once in a while and stir it to make sure it doesn’t burn. Keep the heat low and let it slowly roast.
- I didn't add salt to my garlic confit with canola oil. You can if you wish.
- You can store the confit with the herbs or discard them.
HOW TO STORE GARLIC CONFIT?
Let the garlic confit cool completely. Then transfer it into a sterilized jar and keep it refrigerated for up to 2 weeks. This brings us to botulism.
It’s a concern when making garlic confit or any other type of preserved food. The bacteria that cause it thrive in low-oxygen environments like those found in oil. If you don’t store garlic confit without proper precautions, you risk botulism contamination. To prevent it:
- Use fresh garlic and thoroughly clean it before cooking.
- Make sure the garlic is fully submerged in the oil during cooking and storage.
- Cook the garlic for a long enough time to kill any bacteria present.
- Most importantly, please remember to store garlic confit in the refrigerator. Never at room temperature.
- Use it within 2 weeks. Most recipes say that garlic confit's shelf life is 2 months, but I like to err on the safer side.
CAN GARLIC CONFIT BE FROZEN?
Yes, garlic confit can be frozen. Allow it to cool completely to room temperature. Then transfer the garlic cloves along with the oil into a freezer-safe container or in a covered ice cube tray. Seal the container and freeze it.
HOW TO USE GARLIC CONFIT?
There are many delicious uses for garlic confit. Wherever you add garlic, you can use this instead, like a garlic confit focaccia. From the top of my head, here are a few ideas:
- Spread on Bread: Mash and spread the softened garlic confit on bread or toast like butter for an aromatic snack or appetizer.
- In Pasta Dishes: Add garlic confit to pasta sauces, such as creamy mushroom or tomato-based sauces, for a rich and savory flavor.
- Sandwich base: Buttery garlic confit makes for an excellent base for any sandwich.
- Garlic confit and potatoes: Mix garlic confit with smashed potatoes for a creamy twist, or add it to baked sweet potatoes.
- Salad Dressing: Blend the garlic confit and olive oil and turn it into a delicious dressing for salads or as a marinade for grilled vegetables.
- Roasted Vegetables: Toss roasted vegetables like carrots, Brussels sprouts, or cauliflower with garlic confit and a sprinkle of Parmesan cheese for a tasty side dish.
- Dips and toppings: Blend garlic confit in any dip you love and serve with crackers, veggies, or sandwiches:
- Whipped Goat Cheese
- Pistachio Pesto
- Homemade Mayonnaise
- Classic Hummus
OVEN-ROASTED GARLIC CONFIT INGREDIENTS
Garlic: I always say that when a recipe has few ingredients, use the best quality possible. So, reach for the freshest garlic.
I know peeling them can be a pain, but the hot water trick really works for me. Submerge the cloves in hot water and let them sit for a few minutes. The skin will slip off easily.
Oil: You can make garlic confit with canola oil, grapeseed oil, or olive oil. As I said before, the only thing you need to take care of is that it's of good quality.
Herbs: I made garlic confit with rosemary for that added flavor. It’s not essential, but it works wonderfully with garlic. Thyme, peppercorns, whole chilies, or even thinly sliced lemons would be fantastic.
MORE PANTRY ESSENTIALS TO TRY
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this garlic confit as much as we do!
📖 Recipe
How To Make Garlic Confit
Ingredients
- 1 head Garlic
- 3/4 cup Canola oil
- 3-4 sprigs Rosemary
Instructions
- Preheat your oven to 120 C or 250 F.
- Peel the garlic cloves.
- Place the rosemary and garlic cloves in a small baking dish. Pour over the oil.
- Bake for 1 hour until the garlic is soft and lightly brown.
- Let the confit cool before transferring it to a sterilized jar. Store in the refrigerator. Use within 2 weeks.
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