Garlic Confit
Learn how to make garlic confit, a simple preparation of roasted garlic in oil that improves just about everything it touches.
Total: 2 hours 10 minutes plus chilling
Yield: Makes about 1½ cups
Ingredients:
- 3 heads of garlic, cloves peeled
- 1½ cups (or more) grapeseed oil
Instruction:
- Preheat oven to 250°. Place garlic and oil in a small ovenproof saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill. Do ahead: Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using. Note: In most cases, confited garlic is perfectly safe to eat, but storing garlic in oil does come with some risk of botulism, a food-borne illness caused by bacteria that thrive in low-oxygen, low-acid, low-sugar environments. The cooking process greatly reduces that risk, as does storing the cooked garlic and oil at a temperature below 38°F and consuming them within 2 weeks. For longer storage, or to store at room temperature, look for methods using a pressure canner.
How To Make Garlic Confit and Garlic Oil
How to make garlic confit and garlic oil at home with just 5 minutes of prep. These Slow roasted garlic cloves are cooked and stored with oil and used in tons of ways as a caramelized, tender, smooth addition to any meal!
Prep: 5min
Total: 125min
Yield: 48
Serving Size: 1 Tbsp
Nutrition Facts: servingSize 1 Tbsp, calories 60 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, Saturated Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
Ingredients:
- 3 garlic heads (you can use pre-peeled too)
- few sprigs rosemary (or any other herb of your choice)
- 1.5 cups extra virgin olive oil (or neutral vegetable oil (canola, avocado, etc.))
Instruction:
- Prepare the garlic by separating it and peel the cloves.TOP TIP: to peel the garlic in seconds, then simply break the garlic head/s up into cloves by bashing lightly with the palm of your hand and then add them to a Tupperware container or mason jar with a lid (or between two metal bowls) and shake VIGOROUSLY for 20-30 seconds. DONE! Even the ones that aren’t fully peeled will be loose enough to peel off super easily.
- Add the items to a deep baking tray or casserole dish. I placed the rosemary first, then added the garlic cloves and poured enough oil over to submerge the garlic entirely.It’s best to use a smaller dish here with high sides, so you need less oil than a large oven-tray.
- Slow roast the garlic in the oven for around 2 hours at 195ºF/90ºC (fan-assisted). When ready the garlic will be tender and lightly golden but not too browned.I prefer a slower, low-temperature cook for better flavor but feel free to check on the garlic after an hour as it may already be good enough for you.
- Allow the garlic confit to cool enough to remove any herbs (if you want to). To speed up the cooldown time, place your container of garlic confit within an ice bath. When cooled, transfer to a sterilized glass jar and move to the refrigerator immediately.
Garlic Confit Recipe – 2 Easy Ways
FAQ
How long will garlic confit last?
Storage Notes: Garlic confit can be refrigerated for up to 1 week and frozen for up to 3 months. Make sure the cloves are submerged in the oil by at least 1 inch. Use a clean spoon to scoop the cloves out. (You can also freeze individually portioned confit and oil an ice cube tray.)
How to make garlic confit without botulism?
Put the garlic confit immediately in the fridge, to the coldest part, below 3°C (37,4°F). To be safe, NEVER leave the garlic confit in room temperature, and throw it away if you forget it on the countertop. You do not want to mess around with a risk of getting botulism!
What is the difference between garlic confit and roasted garlic?
The difference between garlic confit and roasted garlic is that garlic confit tends to be more subtle and sweet. With roasting, the cooking happens unevenly so some bits might be bitter and browned. Garlic confit soaks in that olive oil and cooks gently.
Is garlic confit worth it?
This confit is one of the best things to have in the kitchen. Essentially what you do is cook it long and slow with generous amounts of oil so it turns into soft, rich and flavorful garlic that can be used on anything.
