Garlic Confit

lizzie homemaker garlic confit baked in the oven
Garlic confit is an indispensable condiment in our kitchen.  The secret to making it is low and slow.

Garlic confit is incredibly easy to make and it’s a staple that we always have in our fridge.  Compared to raw garlic it is rich, sweet and creamy.  It’s great in marinades, mashed potatoes, sauces, soups and stews.  I love using it as a base when I cook up greens.  You can even spread it on bread.  The garlic infused oil is perfect for roasting vegetables, in dressings and dips and adding to tossed pasta.  Really, it can be drizzled on anything you fancy.  It is so versatile.

There are two ways to make it – on the stovetop or in the oven.

Garlic Confit

Ingredients

  • 2 or 3 heads of garlic, peeled (you can easily double or triple the recipe – use as much as you want)
  • enough olive oil to completely cover the garlic

Directions

STOVETOP METHOD

Place peeled garlic cloves in a small saucepan, completely cover with olive oil, and slowly poach at a very low temperature for about 45 minutes until golden brown.  Allow to cool and refrigerate immediately.

OVEN METHOD

Preheat oven to 275F.  Place peeled garlic cloves in an oven proof dish, completely cover with olive oil, and bake for about an hour and a half until golden brown.  Allow to cool and refrigerate immediately.

The garlic confit can be stored in an airtight container in the fridge for several weeks.  The cloves should be completely covered with the oil.

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