Roasted Garlic Confit
Garlic confit is the process of submerging peeled cloves in olive oil and roasting them at a low temperature until they become soft, spreadable, and mellow. The result is a jar of gold-hued cloves that dissolve when mashed and an oil that carries the essence of the garlic, usable for everything from vinaigrettes to searing meats.
Patience is your primary ingredient
If you rush the heat, the garlic will fry rather than confit, turning bitter and brown. Keep the oven temperature low and steady.
- Small ceramic baking dish or oven-safe ramekin
- Chef's knife
- Small saucepan or heat-safe measuring cup
What goes in.
- 3 headsfresh garlic, cloves peeled
- 1 to 1.5 cupsextra virgin olive oil, enough to submerge
- 2fresh thyme sprigs
- 1bay leaf
Ensure complete coverage
Every single clove must be entirely submerged in oil. Any garlic protruding above the oil line will turn dark and hard rather than buttery and soft.
The method.
Preheat and prepare
Set your oven to 250°F (120°C). Place the peeled garlic cloves into the baking dish in a single layer if possible.
Season and submerge
Add the thyme and bay leaf to the dish. Pour the olive oil over the cloves until they are covered by at least a quarter-inch of oil.
Roast
Place the dish in the oven for 60 to 75 minutes. The garlic is ready when the cloves are pale gold and yield instantly to the pressure of a fork.
Cool and store
Let the oil cool completely in the dish before transferring everything to a clean glass jar. Keep it in the refrigerator.
Other turns to take.
Spiced Confit
Add a teaspoon of whole black peppercorns or a dried chili de árbol to the oil before roasting for a sharp, warming finish.
When it doesn't go to plan.
Always use a small dish; if you use a dish that is too wide, you will need an excessive amount of oil to cover the cloves.
Do not discard the oil once the garlic is gone; it is infused with heavy garlic flavor and works well for sautéing greens or roasting potatoes.
Use a paring knife to quickly trim the root end of the cloves before peeling to ensure they absorb the oil evenly.
The ones that keep coming up.
How do I know if the garlic is overcooked?
If the cloves look deep brown rather than light gold, the temperature was too high. They will taste nutty rather than creamy.
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