Soft, spreadable nuggets of golden-brown roasted garlic cooked low and slow in a bath of olive oil and herbs. Swoon! Garlic confit can be used so many ways like folded into soups and stews, spread across grilled bread, whipped into aioli and more! Find my easy method for how to confit garlic below!
The flavor of garlic confit is rich and nutty. Each clove softens as it cooks in the oil becoming tender, creamy, and spreadable. Garlic confit can be blended it into soups, sauces, folded into creamy whipped potatoes, or spread it onto warm grilled bread. No matter how you use it, adding confit garlic will instantly make any dish more flavorful and complex!
5 Ways to Use Garlic Confit:
- In place of roasted garlic. Garlic confit can be used in place of roasted garlic in almost any recipe. The flavors are very similar!
- Folded into creamy mashed potatoes like these Garlic-Miso Butter Mashed Potatoes.
- Blended into a creamy salad dressing. How good does “roasted garlic caesar dressing” sound? For an extra layer of flavor, swap out raw garlic cloves for garlic confit in this zesty buttermilk caesar dressing.
- Spread on homemade crostini or grilled bread for an easy appetizer.
- Blended into soups to add depth and richness. Check out this Roasted Garlic and Potato Soup by my friend Karen at Family Style Food.
Ingredients You’ll Need
All you need to make garlic confit is a few simple ingredients: whole garlic bulbs or a store bought pack of pre-peeled garlic cloves, olive oil, fresh thyme and/or rosemary, black peppercorns and a pinch of salt.
If you do decide to use whole garlic bulbs and peel them yourself, check out this video for how to peel garlic fast and efficiently!
Recipe Step by Step:
Step 1. Roast
Place the garlic cloves, herbs, salt and pepper in a high sided baking dish. Pour the oil overtop and bake for 45 minutes or until the cloves are golden brown and tender.
Step 2. Storing
Let the garlic and oil cool completely then transfer the mixture to a jar with a tight fitting lid. Store in the refrigerator for up to three weeks or in the freezer for up to three months.
FAQs and Expert Tips
Though made differently, roasted garlic and garlic confit are very similar in flavor and texture. Roasted garlic is made by roasting whole heads of garlic until they are deeply golden brown, then squeezing or peeling the cloves out of their skin. With the confit method, peeled garlic cloves are cooked in olive oil low and slow until soft and lightly golden. Roasted garlic has a richer more deeply caramelized flavor while garlic confit is a bit more mellow and nutty.
Garlic confit stays fresh for up to three weeks in the refrigerator or three months in the freezer.
You can make garlic confit on the stovetop, though you will need to keep a close eye on the garlic as it cooks and stir frequently to prevent burning. Add all of the ingredients to a pot then simmer on low until the garlic is soft and lightly golden brown.
Check Out More Delicious Recipes
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Oven-Roasted Garlic Confit
Ingredients
- 5 heads garlic, cloves peeled or 2 heaping cups of store-bought pre-peeled garlic cloves
- 1 ½ c olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 5 whole peppercorns
- 1 tsp salt
Instructions
- Preheat the oven to 325F.
- Place the garlic cloves, herbs, salt and pepper into an oven-safe baking dish. Pour the oil on top. The garlic should be at least 75% submerged in oil. If its not switch to a smaller container or add more oil.
- Bake the garlic uncovered, for 45 minutes or until the cloves are soft and golden in color.
- Let cool completely before serving or storing.
Notes
- Peeling garlic is one of my least favorite tasks! I am all for using store bought pre-peeled garlic cloves for garlic confit. Whole Foods sells a big pack in their refrigerated section that’s super-convenient to use. If you do decide to use whole garlic bulbs and peel them yourself, check out this video for how to peel garlic fast and efficiently!
- Rosemary/Thyme/Peppercorns: You can really play around with the herbs and spices here. In the fall you may like to add some fresh sage. In the spring/summer basil or oregano would be nice. Peppercorns are totally optional!
- Leftover garlic confit can be stored covered, in the refrigerator for up to 3 weeks or in the freezer for up to thee months.
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