Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Garlic Confit
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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:
Garlic Confit Ingredients:
- GARLIC: A whole bunch of it. We’re talking 3 full heads of peeled garlic. Watch this video showing how to peel garlic fast.
- OIL: Olive oil is the traditional oil used when confit but grapeseed or sunflower oil are other good options.
- THYME: Adding fresh thyme brings a touch of herb flavor.
- DRIED RED PEPPERS: They add a bit of heat but not much.
Step by Step Instructions:
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.
Combine garlic, thyme and chili pepper in small sauce pan. 
Pour oil over the top. 
Simmer.
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.
Storage:
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!
Garlic Confit
Ingredients
- 3 heads garlic about 1 cup peeled cloves
- 3 thyme sprigs
- 2 dried red chilis
- 1 1/2 cups olive oil
Instructions
- Place peeled garlic cloves, thyme leaves and dried chiles in a small saucepan.
- Pour oil over the top to completely cover the garlic cloves.
- Simmer over the lowest heat possible 30 – 45 minutes or until garlic is brown, soft and spreadable.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.