Easy Garlic Confit Recipe
garlic lovers, LISTEN UP! I’m about to let you in on my little secret weapon: Easy Garlic Confit Recipe. It’s basically like garlic candy, but savory. You slow-cook a bunch of garlic cloves in olive oil until they’re soft, sweet, and spreadable. Trust me, you’ll want to put this on EVERYTHING.
My husband, bless his heart, used to be a garlic hater. I know, I KNOW! But then I made a batch of this glorious confit and now he’s slathering it on toast, sneaking spoonfuls straight from the jar (don’t tell him I told you!), and even requesting it on his birthday pizza. My kids even love helping peel the garlic. Okay, they mostly make a mess, but it’s cute, right? It’s become a Sunday staple around here. We make a batch and then spend the week finding new ways to devour it. Seriously, you NEED this in your life!
Why You’ll Love This Easy Garlic Confit Recipe
- It makes you feel fancy, even if you’re wearing pajamas and haven’t showered.
- Garlic breath is a small price to pay for this kind of deliciousness. I mean, everyone’s got masks on anyway, right?
- It’s so simple, even I can’t mess it up (and that’s saying something!).
- It lasts for ages in the fridge, so you can have garlicky goodness on demand.
- It makes you want to lick the pan. And you totally should.
How to Make It
Okay, so first things first, you’re gonna need a LOT of garlic. Like, way more than you think. Peel it all. I usually put on a good podcast or get the kids involved (see above re: mess). Then, dump all those peeled cloves into a small saucepan – something where they can snuggle up together.
Now, drown those garlic cloves in good olive oil. I mean really drown them. You want the oil to cover them completely, like they’re taking a spa day. Add a pinch of salt and pepper. Don’t be shy!
Turn the heat to the lowest setting possible. Seriously, we’re talking SLOW and LOW here. If you blast it, you’ll just burn the garlic and then you’ll have sad, bitter garlic. No bueno. Let it simmer for like, an hour. Maybe even longer. You want the garlic to be super soft and golden brown. It should smell amazing!
Once it’s done, let it cool down a bit, and then transfer it to a jar. Make sure the garlic is completely submerged in the oil. And that’s it! You’ve got garlic confit! Pat yourself on the back.
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Ingredient Notes
- Garlic: Duh, the star of the show! Use fresh garlic, not that pre-peeled stuff. It just doesn’t taste the same, and honestly, the peeling is kinda therapeutic…kinda.
- Olive Oil: Go for a good quality olive oil here. Since you’re basically infusing the oil with garlic flavor, you want it to taste good on its own. I used extra virgin because that’s what I had on hand and it worked like a charm
- Salt & Pepper: Don’t skip these! They bring out the sweetness of the garlic and add a little depth of flavor. I use kosher salt because that’s what I have, but sea salt works too. I did try garlic salt once… don’t do that. It was garlic overload.
Recipe Steps:
- Peel all of the garlic cloves.
- Place the garlic in a small saucepan.
- Pour olive oil over the garlic until completely submerged.
- Add salt and pepper to taste.
- Simmer on the lowest heat setting for at least 1 hour, or until garlic is soft and golden.
- Cool slightly, then transfer to a jar, ensuring the garlic is submerged in oil.
What to Serve It With
Okay, this is where the fun begins! Spread it on toast, mix it into pasta, dollop it on pizza, add it to mashed potatoes, stir it into soup, rub it on chicken before roasting… the possibilities are endless! I even sneak it into my kids’ grilled cheese sandwiches. They have no idea!
Tips & Mistakes
- Low and slow is key! I can’t stress this enough. Burned garlic is sad garlic.
- Don’t overcrowd the pan. If you have too many cloves, they won’t cook evenly.
- Keep an eye on the temperature. If you see the garlic browning too quickly, turn the heat down even more.
- Don’t forget to let it cool before storing! Hot oil plus a jar? Not a good combo. Trust me.
Storage Tips
Store the garlic confit in an airtight jar in the fridge. It’ll last for up to 2 weeks (if it lasts that long!). The oil will solidify in the fridge, but it’ll soften up as it comes to room temperature. And YES, you can totally eat it cold! I’ve been known to sneak a clove or two straight from the fridge for breakfast. Don’t judge me.
Variations and Substitutions
Okay, so sometimes I get a little creative with this. If I’m feeling fancy, I’ll add a few sprigs of thyme or rosemary to the oil while it’s simmering. It adds a nice herby flavor. I’ve also tried adding a pinch of red pepper flakes for a little kick. That was a mistake. It was too much. But hey, you never know until you try, right?
If you don’t have olive oil, you could use another oil, but it won’t taste the same. I’ve tried canola oil in a pinch, and it was…fine. Not great, but fine. And if you’re out of salt (which has happened to me more than once), you can try a little soy sauce. It adds a savory umami flavor.
Frequently Asked Questions
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Easy Garlic Confit Recipe
Ingredients
Main Ingredients
- 3 cup garlic cloves peeled
- 2 cup olive oil extra virgin recommended
- 5 sprig fresh thyme optional
- 1 tsp salt optional, to taste
Instructions
Preparation Steps
- Preheat oven to 250°F (120°C).
- Place peeled garlic cloves in an oven-safe dish, ensuring they are spread evenly across the bottom.
- Pour olive oil over the garlic cloves until fully submerged.
- If using, add fresh thyme sprigs and salt to the mixture.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes, or until the garlic cloves are tender and lightly golden.
- Remove from oven and let cool. Transfer garlic and oil to a clean jar and store in the refrigerator for up to 2 weeks.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
