Garlic Confit
This is less of a recipe and more of an insurance policy for your kitchen. Once you have a jar of these cloves and their infused oil in the fridge, you have a shortcut to depth in almost any savory dish.
Respect the heat
If the oil bubbles vigorously, the heat is too high. The garlic should only show a faint, lazy shimmer.
- small heavy-bottomed saucepan
- chef's knife
- sterilized glass jar
What goes in.
- 3 headsgarlic, peeled
- 1 to 1.5 cupsextra virgin olive oil, enough to cover cloves
- 1 sprigfresh rosemary or thyme (optional)
- 1/2 tsppeppercorns
Gentle Poaching
The oil acts as a heat conductor that never exceeds the boiling point of water, keeping the garlic intact while breaking down its cellular structure.
The method.
Prep the cloves
Peel the cloves and trim off the root ends. Inspect them for any dark spots and remove those with a paring knife.
Combine
Place the cloves in the saucepan and pour in just enough oil to cover them completely. Add the herbs and peppercorns now.
Simmer
Turn the heat to the lowest setting your stove offers. Let the cloves poach for about 45 to 60 minutes. Watch for the color shift—you want them to be opaque and pale gold.
Cool and store
Remove from heat once the cloves yield to the pressure of a fork. Let them cool in the oil before transferring everything into a clean glass jar.
Other turns to take.
Chili Oil Confit
Add two dried red chilies to the oil during the poaching process for a low-heat, smoky finish.
Citrus Infused
Add a strip of lemon zest—avoiding the white pith—for a brighter profile.
When it doesn't go to plan.
Keep the oil level high enough that no clove is exposed to air while in the jar.
Store the jar in the back of the refrigerator where the temperature is most stable.
Use the leftover oil for sautéing greens or drizzling over roasted vegetables.
The ones that keep coming up.
How long does it stay good?
Kept strictly in the refrigerator, it will maintain quality for up to two weeks.
Can I use butter instead?
Butter contains milk solids that will burn long before the garlic finishes poaching. Stick to olive oil for this method.
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