Gluten Free
Delicious, Buttery Garlic Confit
Prep
10 minutes
Cook
30 minutes
Yield
1 Large Jar - as many as 40 servings
This garlic confit recipe is so garlicky and delicious. It’s also so incredibly versatile because you can use it on ANYTHING!!! Seriously though, throw this garlic confit into wraps, sandwiches, pasta, salads, on toast, you name it, it’s delicious. I eat this stuff like butter and it’s so sweet and delicious.
❤️ Why You’ll Love Garlic Confit
- Versatile: It’s so versatile, that you can eat it on everything. It’s perfect for the garlic lovers in your house
- Healthy: Garlic is loaded with health benefits and can boost your immunity
- Flavor: Obviously garlic is super flavorful and this just takes it to the next level
🍲 Ingredients
Garlic: Garlic has so many proven health benefits. Yeah, it may give you stinky breath, but it’s so delicious and good for you. Here are just some of the benefits it offers:
- High in nutrition, but low in calories
- Can combat sickness, including the common cold
- The compounds in garlic can help reduce blood pressure
- Can help lower cholesterol levels
- Loaded with antioxidants
- Can help detoxify heavy metals from your body
- Can improve bone health
The best part? Garlic is so easy to incorporate into your diet. Throw it in just about any savory dish you are cooking up, add it to salad dressings or dips, the list goes on, and on. What’s your favorite way to eat it?
Spices & Herbs: Get creative with the spices and herbs to try and get some different flavors. It’s hard to mess this garlic confit up. It’s delicious and totally versatile.
👩🍳 How to Make Garlic Confit
This garlic confit recipe is so simple to make but is jampacked with flavor. God, I love garlic. Here’s how you make it:
- To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
- Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge.
🪄 Tips and Tricks
- Always store garlic confit in the fridge
- The olive oil may solidify in the fridge, but you can see scoop out the garlic to use it and as it comes to room temperature, it’ll quickly “melt” to be the perfect consistency again
🗒 What is Garlic Confit?
Confit is a type of food that is cooked slowly over a long period of time as a method of preservation. This garlic confit utilizes oil, however, confits can be made with grease, or sugar water as well at a low temperature. The cooking method originated in French cuisine and can range from fruit confited into a sugar syrup or meat cured in salt before being cooked in fat.
Historically, this process came before refrigerators. We needed a way to preserve food so it didn’t rot so hunters and cooks dating way back were using this method to preserve meats. What started as food security turned into a culinary technique that has been perfected by chefs and cooks around the world.
🗒 Other Garlic Recipes You’ll Love
👝 How to Store Leftovers
Garlic confit will last up to 2 weeks in the fridge, and up to 3 months in the freezer. Refrigerate the garlic confit immediately after cooled. Freeze it with the oil or puree it and freeze it separately for up to 2 months. You can even freeze it into covered ice-cube trays for easy removal when you want some.
🤔 Common Questions
It’s so good! It tastes like warm butter with a deep and funky sweetness.
Use this in things like butter, spread, dips, and sauces. Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless.
As long as you store your confit correctly, it’s like any other food product and you can avoid any bacteria growth. Make sure you follow the instructions for storage and shelf-life to avoid any issues with the safety of consuming this.
Delicious, Buttery Garlic Confit
Ingredients
- 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
- 8-10 sprigs of fresh thyme
- 1 tbsp. black peppercorns
- 1 tsp red chili flakes – optional
- 2 small bay leaves
- 2 1/2 cups pure olive oil
Instructions
- To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
- Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge.
That is pretty much oil and garlic heaven. I’m probably going to drink this!
you are going to love this recipe so much!
Wow, I’m really excited to try this!!
you are going to love this recipe!
So simple, yet so amazingly delish! Thank you, Maria!
you are so welcome, jamie!
This looks delicious! Going to make t his afternoon!
let me know how it goes!
Hi, this sounds great and I want to do this, but I don’t think we would be able to use all of it in two to three weeks. How can I preserve this?
I would just halve the recipe!
Is it possible to freeze this to enable storage for a lot longer?
You know, I have never tried freezing it but I would just put it into an air-tight container and store it as you please. Remove from the freezer, place in the fridge or on the counter till you reach room temp!
Would any oil work? Thinking about Grapeseed oil, thanks!
I am not a huge fan of cooking with seed oils… I would do olive oil or avocado
Hi! I made some and when I put it in the fridge it solidified, is that normal? I used extra virgin olive oil…
totally normal! Mine did that too! Just remove your desired amount for the recipe/however you want to use it and bring it to room temp !
Can you crush the garlic and store it separately once confit?
yes!! but there is something so special about the whole clove. if you use crushed garlic you will need to adjust the cooking time to avoid burning. watch it carefully
How long is it good for ?
I have had mine in the fridge for a while! but it won’t last you that long I promise, it’s that good! I would say at least 1 month for sure!