How to Make Garlic Confit
Confit is an ancient French method of preserving food—it takes out the acrid bite of garlic, but leaves all of the flavor behind.
Up next in Sauces, Dressings, & Condiments (29 videos)
Dress up your favorite dishes with these tasty sauces and condiments; just follow the recipes and cooking instructions in these videos.
You Will Need
- Peeled heads of garlic
- 1 c. of olive oil
- A small heavy saucepan
- A stove top
Steps
-
Step 1
Ready the saucepan
Ready the saucepan. Put it on the stove over medium heat.
-
Step 2
Add ingredients
Place the peeled garlic cloves in the pan, and submerge them in oil.
-
Step 3
Cook the confit
Cook the confit. Let the oil come to low simmer and then continue cooking for about 15 to 20 minutes.
-
Keep your eye on the pan—you don’t want it to get too hot. If your garlic takes on too much color, or browns, you’ll need to start over.
-
Step 4
Let the confit cool
Let the confit cool. When the garlic is soft—but still pale—it will have all the flavor of garlic, but none of the bite!
-
You can store garlic confit in the refrigerator for up to a week.
