Oh, garlic, is there anything you can’t improve? Crushed, minced, however you slice it, garlic can be used to bring depth and flavor to almost any dish imaginable. For an extra smooth and buttery taste, we love tossing ours with plenty of oil and slow-cooking it to create homemade garlic confit. Once prepared, garlic confit makes a delicious addition to everything from soups and sauces to mashed potatoes and toast. Read on for our simple and customizable recipe.
Ingredients:
- 1 cup peeled garlic cloves (about 3 heads of garlic)
- ¾ cup extra-virgin olive oil
- ½ teaspoon salt
Optional:
- Fresh herbs such as thyme, rosemary, or bay leaves
- Red pepper flakes, for heat
- Grated lemon zest
- Sun-dried tomatoes
Instructions:
- Peel the garlic cloves and trim the ends, ensuring each clove is clean and free of any green sprouts.
- In a saucepan, combine the peeled garlic cloves, olive oil, and salt.
- If using any optional ingredients, add them to the saucepan as well, adjusting quantities based on your preference.
- Place the saucepan over medium heat and bring the oil to a simmer. Once bubbles begin to appear around the garlic, reduce the heat to low. Be careful not to let the mixture boil.
- Allow everything to simmer for 30-45 minutes, or until the garlic becomes soft and golden brown. Keep an eye on the temperature, stirring occasionally to prevent sticking.
- Once done, remove the saucepan from heat and let the mixture cool to room temperature.
- Transfer the garlic confit, along with the infused oil and optional ingredients, into a clean, airtight jar. Seal tightly.
- Store in the refrigerator for up to 2 weeks.
- Enjoy your garlic confit in dishes such as pasta, roasted vegetables, or simply spread it on some toasted bread.
