Garlic Confit
The sharp, aggressive bite of raw garlic is replaced here by a mellow sweetness. You aren't frying the garlic; you are suspending it in a slow-moving bath of oil until it yields to the slightest pressure of a fork.
Patience is your primary ingredient
If you turn the heat up too high, the garlic will brown and turn bitter rather than softening into a jam-like consistency. Keep the oil temperature barely moving.
- Small heavy-bottomed saucepan
- Chef's knife
- Glass jar with tight lid
What goes in.
- 3 headsgarlic, separated into cloves and peeled
- 1 to 1.5 cupsextra virgin olive oil, enough to cover the cloves
- 2 sprigsfresh thyme or rosemary (optional)
Maintaining the temperature
The goal is a 'shimmer' in the oil, not a boil. If you see rapid bubbles or the cloves turn dark brown, remove the pan from the heat immediately to prevent scorched flavors.
The method.
Prepare the cloves
Peel the garlic cloves carefully, keeping them whole. Trim off any hard root ends.
Combine
Place the garlic in a small saucepan. Pour in enough olive oil to submerge the cloves completely; they should be swimming freely, not crowded.
Cook low and slow
Set the pan over the lowest flame your stove allows. Cook for about 45 to 60 minutes. The garlic is ready when the cloves are light gold and offer no resistance when pierced with a paring knife.
Cool and store
Let the mixture cool completely in the pan. Transfer the cloves and oil to a clean glass jar and refrigerate. The oil will solidify; let it come to room temperature before scooping.
Other turns to take.
Chili Infused
Add a teaspoon of dried red chili flakes to the oil during the final 10 minutes of cooking for a faint, lingering heat.
Citrus Peel
Drop a strip of lemon zest into the oil for a bright, aromatic undertone that cuts through the richness.
When it doesn't go to plan.
Always use a clean, dry spoon when removing cloves from the jar to prevent spoilage.
The oil takes on the garlic flavor entirely; use it to dress steamed vegetables or as a base for pasta sauces.
If you find peeling three heads of garlic tedious, look for pre-peeled high-quality cloves in the produce section.
The ones that keep coming up.
How long does garlic confit stay good?
Stored in an airtight glass container in the refrigerator, it remains stable for up to two weeks.
Can I use the oil for other things?
Absolutely. It is highly concentrated. Use it for roasting potatoes, searing steaks, or swirling into a bowl of white bean soup.
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