Slow-Roasted Garlic Confit
The secret to good confit is patience. If the heat climbs too high, the garlic fries and turns bitter instead of softening into the silken consistency that defines this preparation.
The oil is as important as the garlic.
Use a high-quality extra virgin olive oil; it becomes a potent, garlic-infused fat that should be saved and used in your cooking long after the cloves are gone.
- small heavy-bottomed saucepan or oven-safe dish
- fine mesh sieve
- sterilized glass jar
What goes in.
- 3 headsfresh garlic, peeled
- 1 to 1.5 cupsextra virgin olive oil, enough to submerge cloves
- 2sprigs of fresh thyme
- 1/2 tspwhole black peppercorns
Submersion is key
The garlic must be completely covered by oil at all times to ensure even cooking and to prevent the exposed edges from browning or burning.
The method.
Prep the cloves
Peel the garlic cloves carefully, keeping them whole. Remove any woody stems or damaged bits.
Combine
Place the cloves in a small, deep saucepan. Pour in the olive oil until the cloves are submerged by at least a half-inch.
Infuse
Add the thyme sprigs and peppercorns to the oil.
Slow cook
Set the pan over the lowest heat possible. The oil should show tiny, lazy bubbles, not an active boil. Cook for 60 to 75 minutes.
Test for doneness
The cloves are done when they are pale gold and offer no resistance when pierced with a paring knife. They should look like soft, translucent marbles.
Cool and store
Let the mixture cool completely in the pan before transferring into a sterilized glass jar. Keep the cloves submerged in the oil.
Other turns to take.
Spicy Confit
Add one dried red chili or a teaspoon of red pepper flakes to the oil during the cooking process.
Citrus Infused
Add a wide strip of lemon zest, avoiding the white pith, for a bright, aromatic undertone.
When it doesn't go to plan.
Always store the finished confit in the refrigerator.
Use the leftover oil to sauté greens or as a finishing drizzle for grilled fish.
If you have a sous-vide setup, vacuum seal the cloves and oil and cook at 190°F for two hours for perfect consistency every time.
The ones that keep coming up.
Can I use butter instead of oil?
Butter has milk solids that will burn during the long, slow cook. Stick to olive oil for the right texture and shelf life.
How long will this stay good?
Stored in the refrigerator in a sealed glass jar, it will maintain its quality for up to two weeks.
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