Confit Garlic
You are not frying garlic here; you are essentially poaching it in a fat bath. When done correctly, the cloves remain intact but collapse the moment they touch a knife, infusing the oil with a potent, aromatic character.
Patience is your primary ingredient.
If the oil bubbles vigorously, the heat is too high and you will burn the garlic, turning it bitter. Keep the flame at the lowest possible setting to ensure the cloves soften evenly.
- small heavy-bottomed saucepan
- glass jar for storage
- slotted spoon
What goes in.
- 3 headsgarlic, separated into cloves and peeled
- 1.5 cupsextra virgin olive oil, enough to submerge
- 2sprigs of fresh thyme
- 1 tspblack peppercorns
Maintaining the temperature
Monitor the oil carefully; you want small, infrequent bubbles rising from the bottom of the pan rather than a steady simmer. If you see browning on the edges of the cloves, move the pan off the heat immediately.
The method.
Prep the cloves
Peel the garlic cloves by smashing them lightly with the flat side of a chef's knife. This cracks the papery skin, making them easier to remove.
Combine ingredients
Place the peeled cloves, thyme, and peppercorns into the saucepan. Pour in the olive oil until the cloves are completely submerged.
Heat gently
Place the pan over the lowest heat setting your stove allows. Let the garlic cook for about 45 to 60 minutes.
Test for doneness
The garlic is ready when the cloves have turned a pale gold color and a paring knife slides through a clove with zero resistance, as if it were soft cream.
Cool and store
Remove the pan from the heat and allow the garlic to cool completely in the oil before transferring everything into a sterilized glass jar.
Other turns to take.
Chili infusion
Add a dried bird's eye chili to the oil for a subtle, creeping heat.
Herb heavy
Include a sprig of rosemary or a few strips of lemon zest during the poaching process.
When it doesn't go to plan.
Always store the garlic submerged in its oil in the refrigerator; do not leave it at room temperature.
The remaining garlic-infused oil is gold—use it for roasting vegetables, brushing onto sourdough before grilling, or as a base for salad dressings.
If you have trouble peeling the garlic, blanch the cloves in boiling water for 30 seconds, then drain and slip the skins off.
The ones that keep coming up.
How long will this last?
Kept in an airtight container in the refrigerator, it will stay in good condition for up to two weeks.
Can I use butter instead of oil?
You can use butter, but it has a lower smoke point and contains milk solids that will brown and potentially burn before the garlic is finished.
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