This simple garlic confit recipe will change your life, and this condiment our new favorite. Slow-cooked garlic becomes sweet in this confit garlic recipe. You can also prepare this on the stovetop, similar to what we did for our albondigas recipe.
This is less of a recipe and more of a technique and I hope you enjoy it as much as we did!
The confit will last for months in the fridge. The oil will harden but you can scoop it out and use it for sautéing or use it in dressings. The garlic will be very soft, so you can throw it in anything – from hummus to pasta to chicken. Because the garlic is so soft, you don’t even need to chop it before adding it. I just mash it up with a fork!
I have used this garlic in everything! I especially love it in spicy tomato sauces or mashed into hash browns for a sweet, garlic flavor that tastes delicious with anything.
Storing the confit in the fridge will result in hardened oil, but just melt that deliciousness into whatever you’re cooking for even more garlicky flavors.
I truly can’t get enough of this amazing condiment, and I think you’ll love it too!
Garlic Confit Recipe
- 10 heads of garlic peeled
- Olive oil
- 3 teaspoons peppercorns pink or black
- 2-3 bay leaves
- Flaky sea salt
Start the Confit:
- Preheat oven to 250ºF. Place the peeled garlic cloves, peppercorns, and bay leaves in a saucepan and cover with the oil by about 1/2”. Add a sprinkle of flaky sea salt.
- Turn the heat on the stove to medium and cook the confit until the oil begins to simmer and bubble. Turn off the heat.
Bake the Confit:
- Transfer the saucepan to the oven and cook for 1 hour 30 minutes, stirring occasionally.
Finish the Garlic Confit:
- Remove the confit from the oven and allow to cool.
- Once cool, transfer to an airtight container and refrigerate.