Garlic Confit
You will need more oil than you think to ensure every clove stays completely submerged. When done right, the oil takes on the toasted fragrance of the garlic, making it just as useful as the cloves themselves.
Control the temperature or the cloves will fry.
If you see the oil bubbling aggressively, move the pot off the heat immediately. You want a faint shimmer, not a fry.
- Small heavy-bottomed saucepan
- Fine mesh sieve
- Glass storage jar
What goes in.
- 3 headsgarlic, separated into cloves and peeled
- 1.5 cupsextra virgin olive oil
- 2 sprigsfresh thyme
- 1/2 tspblack peppercorns
Submersion is everything
The garlic must remain fully covered by oil throughout the entire process. If the cloves peek above the surface, they will harden and brown instead of softening into a butter-like consistency.
The method.
Combine the ingredients
Place the peeled cloves, thyme, and peppercorns into the saucepan. Pour in the olive oil until the cloves are submerged by at least an inch.
Set the heat
Place the pan over the lowest possible heat setting. Use a heat diffuser if your burner runs hot.
Poach slowly
Watch for the first sign of tiny bubbles. Let them cook for 45 to 60 minutes. The cloves are ready when they turn a pale, creamy tan and yield instantly to the pressure of a fork.
Cool and store
Remove the pan from the heat and let it sit until the oil is cool. Transfer the cloves and oil into a clean glass jar.
Other turns to take.
Chili-Infused
Add two dried red chili pods to the oil for a faint, lingering heat.
Citrus-Forward
Add a wide strip of lemon peel to the oil for a bright, aromatic undertone.
When it doesn't go to plan.
Discard the thyme sprigs after cooking; they have given all they have to the oil.
Do not discard the oil; it is intensely infused with flavor and works well for roasting vegetables or finishing pasta.
If you struggle with peeling, place the cloves in a bowl, cover with a lid, and shake vigorously for 30 seconds.
The ones that keep coming up.
How do I know if the garlic is overcooked?
If the cloves turn dark brown or look shriveled, the heat was too high. They should remain plump and soft.
Can I use different oils?
Use an oil with a neutral flavor profile if you want the garlic to stand out, or a high-quality olive oil if you want the pairing.
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