How To Make Confit Garlic
Confit garlic is a really useful ingredient to have on hand. Great for garlic mayo, hummus & roast potatoes. It’s quick & easy to make. Here’s how…
What Is Confit Garlic?
Confit garlic or garlic confit, is garlic that is submerged in fat (usually oil) & cooked slowly at a low temperature until soft. This can be done on the stove or in the oven. For a less hand on approach, I use the latter. If you want to cook yours on the stove, follow the recipe below but cook over a really gentle heat. If your oil gets too hot, you run the risk of it burning the garlic.
Cooking garlic this way gives it a roasted flavour that is less intense than the raw stuff. This flavour is also imparted into the oil which can also be used to cook with.
How To Confit
To confit means to slow cook in fat. In this case, the fat used is oil.
The way I make confit garlic is by submerging garlic cloves in oil then cooking it gently in a low temperature oven until it’s nice & soft.
This also reduces any chance of the garlic getting over cooked.
If you want to add an extra layer of flavour to your confit, feel free to throw in some fresh herbs. Rosemary & thyme work especially well! Go for some dried chilli flakes or even a fresh one if you want something a bit spicier. Keep in mind though, that a little goes a long way…
How To Cook With The Garlic
This style of garlic has a gentler, roasted flavour compared to raw garlic. This means it works great when used in pasta sauces, butters, hummus, dressings & roasted veg. You can even eat it on toast!
Some Of Our Favourite Uses For Confit Garlic
How To Make Confit Garlic
Equipment
- Medium Sized Saucepan
Ingredients
- 2 Bulbs Garlic
- 400 g Olive Oil
Instructions
- Peel garlic then place the cloves into a saucepan.
- Pour over the oil, making sure that the garlic is completely covered.
- Place the garlic in a stove over a low heat & cook gently until the garlic is soft, roughly 30-45 minutes.Alternatively, cook in an oven set to 90°c for 1-2 hours.
- Leave to cool completely before placing both the oil & garlic into a sterilised jar.
