Garlic confit

Life without garlic? I would rather never have to contemplate such a thing. The tiny cloves of the mythical Allium Sativumplant are pungent, intensely aromatic and impressively flavorful – an irreplaceable and unique ingredient.

I always marvel at what one little clove of garlic can do. Whether sautéed, roasted or used raw, its presence transforms any dish in the most dramatic, delicious way.

But have you ever tried making garlic confit? If you haven’t then you’re in for a wonderful treat.

The term confit is used to describe anything that has been cooked slowly into a rich, succulent texture. To confit garlic, the cloves are very gently poached in oil, transforming them into the most delicate, sweet and tender morsels. A dream!

The confit cloves can be used to flavor soups, sauces, pastas, vinaigrettes, marinades or mashed potatoes. For a quick but sublime nibble, spread them on a crusty slice of bread.

Olive oil is my preferred oil to confit garlic, but of course you can use others. I like to use extra virgin olive oil: since the temperature of the oil doesn’t get too high, its natural flavor is preserved and then slowly imbued with the delicate garlic flavor as the cloves cook.

And the confited garlic is not the only thing that will add zing to your recipes. Every drop of the oil will, too. Use the oil in salad dressings and marinades, drizzle it on veggies, or dip some bread in it.

Whichever way you use your garlic confit, you’ll be astounded by its subtle yet rich flavor. I can only hope that it’ll become a favorite pantry item in your household too.

Recipes:
- Mashed potatoes with garlic confit
- Grilled Cheese Sandwich with Garlic Confit and Baby Arugula

print recipe

Garlic Confit

makes 4 cups (garlic with oil)
active time: 30 min

1. 3 cups unpeeled garlic cloves (about 112 cloves)
2. 3 cups extra virgin olive oil

1. Step 1: Fill a large bowl with cold water and several ice cubes. Set aside.
2. Step 2: Bring 2 quarts of water to a fast boil in a medium saucepan. Place the unpeeled garlic cloves in a sieve and dip them in the hot water for 20 seconds. Remove from boiling water and dip the sieve with the garlic cloves in the ice water bath. As soon as the cloves are cooled, place on a cutting board. Cut off root ends and skin garlic (the skins should slip right off). Pat dry with a clean kitchen towel.
3. Step 3: Place garlic cloves in a medium heavy-bottomed saucepan. Add the oil. (The oil should cover the cloves by 1/2”. You may need a bit more or less oil, depending on the size of the pan you use.) Heat pan over medium heat. As soon as small bubbles appear, reduce heat to very low (or the lowest setting on your stove: the oil should not reach above 220°F (104ºC) and only small bubbles should form in the pan). As the oil heats up, bits of skin might float to the surface; skim them off with a mesh spatula. Gently cook the garlic for 40 to 45 minutes, stirring from time to time, until it is very tender and the cloves look pale-golden. Remove pan from heat and set aside, allowing the cloves to cool in the oil. Store in an airtight container and refrigerate for up to one week.
4. Cook’s note: Bring garlic confit to room temperature before using, as the oil will firm up when refrigerated.

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Step by step

Remove garlic cloves from root-end and leave unpeeled.

Fill a large bowl with cold water and several ice cubes and set aside. Place the unpeeled garlic cloves in a sieve.

Bring 2 quarts of water to a fast boil in a medium saucepan.

Dip the garlic cloves in the hot water for 20 seconds.

Remove from boiling water and dip the sieve with the garlic cloves in the ice water bath.

As soon as the cloves are cooled, place on a cutting board. Cut off root ends and skin garlic (the skins should slip right off).

Pat dry with clean kitchen towel.

Place garlic cloves in a medium, heavy-bottom saucepan.

Add the oil.

The oil should cover the cloves by 1”. You may need a bit more or less oil, depending on the size of the pan you use.

Heat pan over medium heat. As soon as small bubbles appear, reduce heat to very low (or lowest setting on your stove: the oil should not reach above 220°F (104°C) and only small bubbles should form in the pan).

As the oil heats up, bits of skin might float to the surface, skim them off with a mesh spatula.

Gently cook the garlic for 40 to 45 minutes, stirring from time to time…

… until the garlic is very tender and the cloves look pale-golden. Remove pan from heat and set aside, allowing the cloves to cool in the oil. Store in an airtight container and refrigerate for up to one week.