Easy & Quick Confit Garlic
Easy & Quick Confit Garlic is one of those kitchen staples that once you make it, you’ll wonder how you ever lived without it. Slow-cooked in oil until soft, golden, and buttery, confit garlic takes on a mellow, caramelized sweetness that’s worlds apart from its raw, punchy counterpart. It spreads like a dream, melts into sauces, and instantly levels up everything from mashed potatoes to salad dressings.
The best part? Easy & Quick Confit Garlic is ridiculously easy to make. A handful of garlic cloves, a gentle simmer, and a little patience, and you’ve got a jar of pure gold sitting in your fridge, ready to be drizzled, smeared, or stirred into whatever you’re cooking. Bonus: the infused oil is just as magical—use it for roasting veggies, tossing through pasta, or simply mopping up with crusty bread.
Make a batch, keep it on hand, and thank yourself later. You can use it in soups, spread out on crackers or what about drizzled over this Ricotta & Spinach Gnudi with Roasted Red Pepper Sauce?
Easy & Quick Confit Garlic
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 whole garlic bulb
- 1/2 cup olive oil
Instructions
Peel the garlic cloves and roughly chop them (don't chop too small).
Add them into a small pan and cover with olive oil, make sure all the garlic is covered by the oil.
Turn the gas onto the lowest heat and slowly let it simmer with the lid on. I used a hot plate under the pan for even slower cooking.
Small bubbles will form around the garlic, don't let it fry or they will crisp up instead of stay soft and spreadable.
After about 30 minutes remove from the heat, let cool and transfer to a clean sealable jar.
This will keep in the fridge for up to 2 weeks.
