Garlic Confit

Garlic confit is a French culinary technique in which garlic cloves are slowly cooked in oil or fat until they are soft and fragrant. The cooking process removes the pungent, sharp flavor of raw garlic and results in a mild, nutty flavor. Garlic confit can be made by cooking garlic cloves in oil over low heat for about an hour, or by baking them in a low oven for about two hours. Once the garlic is cooked, it can be added to mashed potatoes, pasta sauces, roasted vegetables, or spread on bread. The garlic-infused oil can also be used in cooking, adding a subtle garlic flavor to dishes. Garlic confit is easy to make and can be stored in the refrigerator for up to two weeks, making it a versatile ingredient to have on hand.

Use a clean jar (we love weck jars for everything) with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. It can also be stored in the refrigerator for several weeks, allowing you to have a ready supply of flavorful garlic on hand.

Use the remaining homemade garlic oil for delicate cooking, drizzling on top of soups or dishes, adding to salad vinaigrette, or serving with a crusty baguette for dipping.