Garlic Confit is a garlic lover’s dream. Garlic is simmered in oil until it is soft and spreadable. Great on bread or added to recipes.
Are you one of those people who measures garlic with their hearts? You know who I’m talking about. I’m talking about those who throw in 10 cloves of garlic when a recipe calls for 2. If that is you, then this Garlic Confit Recipe is everything you need. Sweet garlic bulbs cooked in olive oil until they are tender, soft and spreadable.
It is garlic heaven.
You can add garlic confit to aioli (instead of raw garlic), mashed potatoes or add it to this Roasted Garlic Alfredo recipe in place of the roasted garlic. Or you can even spread the sweet garlic onto bread and snack on it. It really is a garlic lover’s dream. I’m going to show you how to make it today and it just might become your new favorite way to enjoy garlic.
Let’s talk about what you need to make it:
The trickiest thing to making Garlic Confit is to not overcook the garlic. It’s important because if you overcook it, the garlic will be bitter and your confit won’t taste right. Other than that, it is really easy to make. Just a couple of steps and you’re on your way.
STEP #1: Place garlic, thyme and red peppers in a small saucepan.
STEP #2: Pour oil over the top. The oil should cover the garlic.
STEP #3: Cook on the lowest heat possible. You don’t want the oil to boil, you want just tiny bubbles to appear at the top. Simmer garlic until browned, this will take about 30 – 45 minutes.
Garlic confit must be refrigerated and used within 2 weeks for food safety reasons. The oil will solidify in the refrigerator but bringing the confit to room temperature before using will help with that.
Yes, it can be if not prepared or stored properly. This is because the oil makes the perfect environment for the bacteria to grow. For this reason, if you are not eating the garlic immediately, it is important to store it in an air tight container in the refrigerator and use within 1- 2 weeks.
This could be because it was cooked too long. Overcooked garlic takes on a bitter flavor. Its important to cook the garlic until browned and softened.
If you loved this garlic confit recipe and want even more garlic, check out these recipes:
Garlic Vinaigrette is a perfect salad dressing for garlic lovers!
Looking for a quick and easy dinner? These Garlic Butter Steak Bites are perfect!
40 Clove Chicken is one of my favorite Sunday suppers!
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