Roasted Garlic Confit
There is no faster way to elevate a weeknight meal than having a jar of these ready. When you cook garlic this way, it loses its bite entirely, turning into a spreadable ingredient that melts into sauces, dressings, or simply onto a warm piece of sourdough.
Patience is your primary ingredient.
Keep the heat low enough that you only see an occasional bubble; if the oil starts to boil rapidly, the garlic will turn bitter and brown before it softens.
- small heavy-bottomed saucepan
- chef's knife
- clean glass storage jar
What goes in.
- 3 whole headsgarlic, peeled
- 1 to 1.5 cupsextra virgin olive oil
- 2 sprigsfresh thyme or rosemary
- 1 tspwhole black peppercorns
Slow Poaching
The oil must completely cover the cloves. This creates an airtight environment that cooks the garlic evenly while infusing the oil with the flavor of the aromatics.
The method.
Prep the cloves
Peel the cloves by smashing them gently with the side of your knife. Remove the skins and trim the hard root ends.
Combine
Place the cloves, herbs, and peppercorns into the small saucepan. Pour in enough oil to ensure every clove is fully submerged.
Low and slow
Set the heat to the lowest possible setting. Monitor for 45 to 60 minutes. The garlic is ready when it is golden-tan and yields completely to the pressure of a fork.
Cool and store
Let the mixture cool in the pan until it reaches room temperature, then transfer into a clean glass jar. Ensure the oil covers the cloves entirely.
Other turns to take.
Chili Infused
Add one dried red chili pepper to the oil for a subtle, warming heat that complements the mellow garlic.
Citrus Peel
Add a strip of lemon zest during the cooking process to brighten the finished oil.
When it doesn't go to plan.
Use the leftover garlic-infused oil to sauté greens or as a base for a vinaigrette.
If you have trouble peeling the garlic, place the heads in a jar, seal it, and shake vigorously for 30 seconds; the skins will slip right off.
Store the jar in the refrigerator and use a clean spoon each time you reach in to pull out cloves.
The ones that keep coming up.
How long will this stay good in the fridge?
Kept submerged in oil and refrigerated, this will last for up to two weeks.
Can I use the oven instead of the stove?
Yes. Place everything in a small oven-safe ramekin, cover with foil, and roast at 250°F (120°C) for about an hour.
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