Until a few weeks ago, I had no idea what garlic confit was. There were multiple discussions about it on my Sous Vide Dummies Facebook group and I started asking questions. The impression that I got was that it was like roasted garlic but… better. How anything could be better than roasted garlic, I didn’t know. Well, now I know. And now I know that this is the only garlic I’ll ever use for my favorite recipes. The sweet, mellow and delicious taste will lift any recipe from ordinary to extraordinary.
What is garlic confit?
The cooking method “confit” describes anything that has been cooked slowly into a rich, succulent texture, usually in an oil bath. To confit garlic, the cloves are very gently poached in oil, transforming them into the most delicate, sweet and tender morsels. They are like buttah… really.
The confit cloves can be used to flavor anything you’d usually use garlic in – soups, sauces, pastas, vinaigrettes. This week, I’m using them to top my Chopped Porchetta Sandwiches with Sauteed Kale and Garlic Confit and in my Chicken with 40 Cloves of Garlic Confit. Try spreading a clove of garlic over crusty bread. Warning: You will never want butter again.
Another Victory for Sous Vide Cooking!
Sous vide cooking is perfect for confit. Consistent, temperature controlled cooking will ensure an even and perfectly cooked product that is hard to get with any other method.
Olive oil is a great conductor of heat, but feel free to experiment with other oils. For a really rich, liquid gold treat – try poaching the garlic in duck fat. The garlic infused oil is a treat too – use it in recipes for a subtle hint of garlic.
Garlic confit is sure to become a favorite of yours, the only question is – how will you use it?
Don’t have a Sous Vide?
Don’t have an immersion circulator but have an electric pressure cooker? It’s fine. Place the jar on your grate. Secure the lid, 2 hours high pressure, natural pressure release. Enjoy.
10 Ways To Use Garlic Confit
- Whip a few cloves and some of the infused oil with vinegar to make a vinaigrette. Toss it with delicate greens.
- Smash some of the cloves and whisk them with some of the infused oil. Toss the thick garlicky oil with steamed vegetables. (Excellent with asparagus, green beans, snow and snap peas, broccoli, and cauliflower.)
- Toss roasted or grilled vegetables with a spoonful of the tender garlic.
- Spread the tender cloves over toasted bread or cheese-smeared crostini. (Goat cheese is a great option.) For a composed hors d’oeuvre, garnish the garlic toasts with chives or any fresh herbs.
- Layer garlic confit into a sandwich or pizza.
- Toss garlic confit into a vegetable pasta. (Just pick a vegetable and pair it with garlic confit and pasta. For an easy option, try fresh tomatoes and basil.)
- Whip the tender cloves into any vegetable puree for sweet garlic flavor. (Try garlic confit with a potato, celery root, cauliflower, winter squash, or sunchoke puree.) A whipped chickpea or cannellini bean puree will also benefit from a spoonful of garlic confit.
- Make a vegetable and garlic confit salad. Slice the cloves in half and toss them into a tomato, basil, and toasted bread salad. Use some of the oil to sauté corn-off-the-cob just briefly. Toss the corn with sliced or smashed cloves, fresh basil, and feta. (Add zucchini and/or tomatoes to the corn salad if you wish.)
- Add garlic confit to sauces and soups.
- Use the back of a fork to break down cloves into a paste. Stir the garlic paste into plain Greek yogurt or ricotta to make a creamy garlic dip or condiment. If you wish, add summer herbs to the mixture or drizzle the top with a good olive oil or chili oil.
A Warning About Botulism: Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control. Use a clean jar with a tight seal to store garlic confit and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, I recommend only storing it for up to three weeks. If you’re worried, you can also safely freeze garlic confit for several months.
| Prep Time | 5 minutes |
| Cook Time | 4 hours |
| Servings |
servings
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- 1 cup peeled garlic cloves
- extra-virgin olive oil to cover the garlic cloves by 1/4 inch
Ingredients
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- Combine all ingredients in 1 pint jar. Tighten the lid finger tight, then shake to combine.
- Fill water bath with water from your faucet at the hottest it can get to. Start the immersion circulator heating to 190°F (87°C). As it is heating, submerge jars into the bath and allow the glass to rise in temperature with the water.
- When water bath reaches target temperature, start temperature for 4 hours.
- Turn immersion circulator off when the time is up and allow water to come down in temperature naturally until it easy to remove the jars. Cool on counter until room temperature, then place in the refrigerator.
- Store in the fridge for up to 1 month.
Yes, I’ve been reading about this confirmation stuff too and just never bothered to ask. It looks way easier than the name makes it sound! Can’t wait to try it!
Worth it to the point that I’m going to Costco to get more garlic today. Lol
I love how creamy these become, perfect for spreading on bread. And so easy! I just threw a jar of this together when my father visited for him to take home, they had it with goat cheese and sun dried tomatoes on baguette slices and they’re now hooked!
And it is easy to use in so many recipes!
I’ve always baked my garlic in oil in the oven to make roasted garlic. I’m looking forward to trying this. Do you think grapeseed oil would work? My olive oil went bad and I haven’t had a chance to replace it.
You bet grapeseed oil would work. And the added benefit is that grapeseed oil has a higher smoke point allowing you to use the oil for sautees too!
Rachel,
You inspired me! I bought a big bag of peeled garlic at Costco and I have a gallon of Peanut oil and more than enough 4oz. Jars and tops. (I’m a canner) I’m going to make a big batch using the small jars using the whole bag.
What I don’t use will go in the freezer to preserve it.
Thanks!
YUM!!!! I’ve never used peanut oil, please let me know how that goes!
I’m making this right now. I didn’t put in salt because you said it really isn’t necessary.
What is the difference with putting it in or not. I’m 30 min in so I can put in now if it’ll be better:)
I actually prefer it without. The salt can make the oil too salty to use in other dishes.
Making my second batch of this. I love this! Have used it on pork tenderloin, your 40 clove chicken recipe and on toast. Really is one of best things ever. Thanks so much.
You are so welcome and I’m really glad it works well for you.
Question. I am making some right now,hiwever I am a bit concerned. My pint glass has alot for air between the garlic and the top. So most if the the garlic cloves are in the oil. But some are not immersed. Is this a problem? Should I have added oil to the top of the Masson jar?
I would. I always make sure the oil at least covers the cloves. I’m going to be making a large jar of garlic confit today to make garlic bread. What are you going to use yours for?
Thanks. I will leave this one in now and hope they all turn out OK. As it has been an hour already. I am going to be using it as a spread. My wife loves garlic.on her bread.
Thank you for the recipe, I just got these started in the pot.
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Freezing jars of this is okay? I saw the above comment and wondered. Also do you use the oil as a garlic oil when cooking?
You bet it is okay to freeze this. It preserves it a lot longer. And yes, I love to use the oil as well.
I used Ball canning jars, and some oil seems to have leaked from the tops during the cook. is this a problem?Should I toss this batch?
Nope. The seal is good but to prevent the jars from cracking it is customary to leave them finger tight. At times a little oil can get out, but I have never had any issue with water getting in.
you indicated I can put it in the pressure cooker for 2 hours, do I close the lid to the jar or leave it open in the pressure cooker?
I’d close the lid to the jar. When taking them out, use extreme caution – they are going to be very hot! 🙂