How To Make Garlic Confit
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Wondering how to make Garlic Confit and put it to use in your foods? Garlic confit is a super savory, versatile and incredibly delicious condiment crafted by slow-roasting garlic. Get the recipe for easy garlic confit here!
Contents
Why Make Garlic Confit
- Versatility: Me and my family are obsessed with garlic, and this recipe in particular is a total hit because of how versatile it is.
- Ease of Preparation: This slow-roasted garlic dish is supremely easy to make, and we all love spreading it on our toasted bread, and sandwiches and adding it to anything and everything.
- Convenience: We like to make a big batch, cooked slowly and refrigerate it, and store it for later. Then, all we do is get it out at room temperature and put it to use!
Recipe Ingredients
- Fresh Garlic Bulbs: The main ingredient, they become sweet and mellow when confit, transforming into a versatile culinary treat.
- Olive Oil: Acts as both a cooking medium and flavor enhancer while making garlic confit.
- Fresh Thyme: Adds an aromatic herbal note that complements the garlic’s sweetness.
- Salt: Enhances the natural flavors of the garlic and thyme.
- Black Pepper: Adds a subtle heat that offsets the sweetness of the confit garlic.
How To Make Garlic Confit?
Step One: Preheat your oven to 275 degrees Fahrenheit. Cut and remove the top third of the garlic bulbs.
Step Two: Place the garlic in a loaf pan and add the olive oil to it. Make sure that you also pour enough olive oil on top of the garlic. Pour just enough so they are covered. Add the springs of thyme and spread them between the garlic.
Step Three: Put the small baking dish in the oven for 1 hour and 15 minutes or until the garlic cloves become buttery soft and golden brown.
Step Four: Remove from the oven and let it cool off for 20 minutes. Squeeze out the cooked garlic cloves out of each head and place in a bowl. Pour the olive oil over the garlic and mash.
Pro Tips For Getting This Perfect
- Cooking Oil Variations: I’ve used olive oil for this recipe, but you can also use extra virgin olive oil or any other neutral vegetable oil. You can also try using avocado oil too.
- Herb Substitutions: If you don’t have fresh thyme that the recipe calls for, you can also make do with dried thyme instead.
- Flavor Experimentation: You can also choose to experiment with other flavors by adding in other Italian herbs like rosemary, bay leaves, Basil and oregano.
- Adding Heat: If you want to bring a bit of heat to the garlic infused oil, you can also throw in some red pepper flakes.
How To Store Garlic Confit
- Refrigerate: Storing garlic confit is super easy. All you need to do is transfer the confit to an airtight freezer-safe container and refrigerate it. You can store the garlic confit for up up to 1 month with the cloves peeled.
- Container Recommendation: These are the Containers I’d recommend using as they are small and allow you to get just enough garlic confit out as you need.
- Usage Flexibility: You can use it right out of the refrigerator or leave it to room temperature before putting it to use.
What To Serve With This Garlic Confit?
- Air Fryer Cheesesteak Egg Rolls: Spread garlic confit inside cheesesteak egg rolls before air frying, or mix into a dipping sauce for an extra flavor boost. Quick and delicious!
- Roasted Veggies: One of my favorite ways to use garlic confit is to team it up with my favorite stir-fried or Roasted Veggies. It just adds an amazing flavor to them and is a great way to serve veggies in my opinion.
- As a Sandwich Spread: Believe it or not, the simple confit garlic can also be a wonderful Sandwich spread or an addition to your homemade Wraps. The golden brown cloves of garlic can take the flavors of even a simple sandwich to the next level.
- As a Dip: The flavorful garlic confit and garlic oil can actually be used for dipping Bread and your other favorite snacks.
- Salad Dressings: To serve garlic confit, choose creamy Caesar or a zesty lemon vinaigrette dressing; both complement the sweet, mellow flavor of the garlic perfectly. Simply drizzle your choice over fresh greens and add spoonfuls of the tender, rich garlic confit for a delicious twist.
- Mashed Potatoes: Stir garlic confit into your mashed potatoes for an extra burst of flavor.
FAQ’S
Can I Use Pre-peeled Garlic Cloves to Make Garlic Confit?
You sure can! If you are able to get raw garlic cloves that are peeled, you can totally use them instead of using whole heads of garlic.
Can I Make Tomato and Garlic Confit?
Yes, you can make a garlic and tomato confit by adding chopped tomatoes to the baking dish then using a slotted spoon, scoop up the tomatoes and add to the garlic confit mixture at the end.
How To Make Garlic Confit
Garlic confit is garlic cloves cooked slowly in oil until they're super soft and sweet, perfect for spreading on bread or adding to recipes.
Ingredients
- 8-10 Garlic Bulbs
- 2-3 cup Olive Oil
- 10-12 sprigs Fresh Thyme
- pinch Salt optional
- pinch Black Pepper optional
Instructions
- Preheat your oven to 275 degrees Fahrenheit. Cut and remove the top third of the garlic bulbs.
- Place the garlic in a loaf pan and add the olive oil to it. Make sure that you also pour enough olive oil on top of the garlic. Pour just enough so they are covered. Add the springs of thyme and spread them between the garlic.
- Put the small baking dish in the oven for 1 hour and 15 minutes or until the garlic cloves become buttery soft and golden brown. Remove from the oven and let it cool off for 20 minutes.
- Squeeze out the garlic cloves out of each head and place in a bowl. Pour the olive oil over the garlic and mash.
Notes
Oil Variations: I’ve used olive oil for this recipe, but you can also use extra virgin olive oil or any other neutral vegetable oil. You can also try using avocado oil too.
Herb Substitutions: If you don’t have fresh thyme that the recipe calls for, you can also make do with dried thyme instead.
Adding Heat: If you want to bring a bit of heat to the garlic-infused oil, you can also throw in some red pepper flakes.
Nutrition
Serving: 1gCalories: 1919kcalCarbohydrates: 2gFat: 216gSaturated Fat: 30gPolyunsaturated Fat: 180gSodium: 102mg
Tried this recipe?Let us know how it was!
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