Garlic confit transforms pungent raw cloves into a sweet, tender, jammy condiment by cooking them slowly in a bath of oil. A French technique classically used to preserve meat in its own rendered fat, confit can also be done, as it is here, with a neutral oil.
Most of the cooking time is hands-off. For an aromatic variation, add a few sprigs of rosemary or thyme, a bay leaf, black peppercorns, or crushed red pepper flakes before the pan goes into the oven (see Herby Garlic Confit). And don’t overlook the oil. Garlic confit gives you two kitchen workhorses in one: Mash the cloves into potatoes or hummus, smear them onto toast, or mix them with softened butter for steak. Use the deeply savory garlic oil in salad dressings, marinades, or anywhere you want a mellow hit of garlic.
Garlic confit FAQ
What is the best oil for garlic confit?
Most vegetable oils will work here. We prefer a neutral oil, such as grapeseed or safflower, which lets the garlic flavor shine. Extra-virgin olive oil is another good option, though its flavor can be overpowering here, and it tends to break down more quickly than a neutral variety. Avoid delicate oils, as well as canola, which develop off-flavors during the long cooking process.
How do I peel all this garlic?
How do you know when garlic confit is done?
Look for cloves that are completely tender. They should be golden, jammy, and soft enough to mash into a creamy purée using just a fork. Keep in mind that ovens vary; start checking the garlic before the full cooking time if yours tends to run hot.
How do you store garlic confit?
Transfer the cooled garlic and oil to an airtight container and keep refrigerated at or below 38°F for up to 2 weeks. Garlic stored in oil should not be kept at room temperature.
Can you freeze garlic confit?
Yes. For convenient portions, freeze the garlic cloves and infused oil together in an ice cube tray—or purée them first if you plan to add them to soups, stews, or spreads. Transfer the frozen portions to an airtight freezer container. Thaw overnight in the refrigerator, or add the frozen portion directly to a hot pot.
